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Course Main Course
Servings 2


  • food processor


  • ½ cup walnuts  chopped
  • 1 clove garlic coarsely chopped
  • 1 green jalapeno pepper (2-inch long), de-seeded and coarsely chopped
  • ½ cup grated parmesan cheese, plus more for garnish 
  • 1 tsp salt 
  • ½ tsp freshly ground black pepper 
  • 3 ounces baby spinach 
  • ¼ cup extra-virgin olive oil plus more for garnish 
  • 2 cups fusilli pasta


  • In a food processor, combine the walnuts, garlic, jalapeno, salt and pepper. Process until the mixture is smooth. Add the spinach and process until blended. With the machine running, gradually add the olive oil.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water. Add 1 tbsp. at a time.
  • Add parmesan and toss pasta.
  • Finish with a drizzle of olive oil and parmesan cheese.


I like this as a vegetarian dish, but some grilled shrimp or prosciutto crisped up in the oven and crumbled on top would go well with this pasta.