Fusilli with Spinach Walnut Pesto
Adapted from Lidia's Italy in America cookbook
1 lb fusilli pasta (use a gluten-free pasta for a g-free version)
4.5 oz bag spinach leaves, stems removed
1 cup fresh basil leaves
1 cup chopped walnuts, toasted
2 garlic cloves, peeled
1/2 tsp salt
3/4 cup olive oil
1/4 cup grated Parmigiano-Reggiano
Boil and drain the pasta, reserving 1/2 cup of the pasta water.
In the meantime, pulse the spinach, basil, walnuts, garlic and salt in a food processor. Add the olive oil in a slow steady stream. Process until a smooth paste forms, occasionally scraping down the sides of the bowl. Add the pasta water and pulse again.
In a large bowl, combine the pesto with the hot pasta and mix well. Toss with the grated cheese and serve.