Fusilli with Parsley, Walnut, and Black Olive Pesto Recipe

1. 1

   Bring a large pot of heavily salted water to a boil over high heat.

2. 2

   Place parsley, walnuts, chevre, olives, pepper, and a generous pinch of salt in a food processor.

3. 3

   Pulse until ingredients are coarsely chopped and mixed together.

4. 4

   With the machine running, slowly add the oil in a thin stream.

5. 5

   Cook pasta according to the package directions.

6. 6

   Reserve 1/4 cup of the pasta water before draining in a colander; immediately return pasta to the empty pot.

7. 7

   Add pesto and toss to combine.

8. 8

   Stir in the reserved pasta water to create a creamier sauce.

9. 9

   Taste and, if necessary, adjust seasoning; serve immediately.

* Per serving · 4 servings · Values may vary.

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