| 1 box | Piccolini® Mini Fusilli |
| 3/4 cup | extra virgin olive oil |
| 1 cup | fresh spinach |
| 10 leaves | fresh basil |
| 1/3 cup | Pecorino-Romano cheese, grated |
| 1/4 cup | walnuts, toasted |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/4 cup | Parmigiano cheese, grated |
COOK Piccolini® Mini Fusilli according to the package directions.
Meanwhile ADD all of the remaining ingredients to a blender, except for ½ cup of the oil.
TURN the blender on and slowly drizzle the half cup of olive oil into the blender until the pesto has formed and is blended well.
TRANSFER the pesto to a large bowl, big enough to hold the cooked pasta.
DRAIN and toss the pasta in the pesto. Finish with another ¼ cup of Parmigiano cheese.