Fusilli with Spinach and Walnut Pesto

Ingredients

• 1 bunch spinach (about 1 pound), trimmed and washed
• 3/4 cup walnuts, toasted
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated lemon zest
• Coarse salt and ground pepper
• 1 pound fusilli
• 1/4 cup shaved pecorino cheese (1 ounce), for serving

Personal Tags 

Save Tag

Recipe Notes 

Save Notes