Fusilli With Spinach Nut Pesto
Ingredients
- Kosher salt
- 1 pound fusilli
- 3/4 cup salted roasted mixednuts, plus chopped nuts for topping
- 1 clove garlic, roughly chopped
- 8 ounces spinach, tough stems removed
- Finely grated zest and juice of 1 lemon
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
- 1 cup grape tomatoes, halved
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