Spinach Pesto Pasta

• Kosher salt
• 1 pound fusilli
• 3/4 cup salted roasted mixed
• nuts, 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

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and return to the pot.

Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped. Add the spinach in batches, pulsing until chopped. Add the lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute. Add 3/4 teaspoon salt, and pepper to taste.

Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil
and top with chopped nuts.