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Fusilli with Spicy Pesto Recipe by Giada De Laurentiis


1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil
1 pound fusilli pasta
4 ounces Asiago cheese, shaved



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