Fusilli spiral pasta with spinach-walnut pesto

Ingredients:

• 450 g of pasta fusilli
• 3/4 cup any salted roasted nuts, plus some chopped nuts for sprinkling
• 1 clove of garlic
• 250 g fresh spinach, stems removed
• Finely grated zest and juice of 1 lemon
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
• Freshly ground pepper
• Salt

Preparation:

1. Cook the fusilli spirale pasta: Bring a large pot of water to a boil and add salt, add the pasta and cook for the amount of time indicated on the package, drain.
2. Meanwhile, make the spinach-walnut pesto: Puree the walnuts and garlic in a food processor, then add the spinach, lemon zest, and lemon juice. With the food processor running, add the olive oil through the small top feed and process for 1 minute, until smooth. Season with 3/4 teaspoon salt and pepper.
3. Add the pesto and tomatoes to the pasta pot, season with salt and pepper as needed, and toss to combine. Divide into portions, drizzle with olive oil, and sprinkle with chopped nuts.