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Pesto Fusilli

Kelsey Nixon
  • minutes
  • Serves 6

INGREDIENTS

4 oz

Pancetta

1 1/2 cups

Arugula, packed leaves

1/2 cup

Basil, fresh leaves

1

Garlic clove

2

Lemon, Zest and juice from

1 lb

Long fusilli pasta* (or your favorite pasta)

2

Kosher salt and freshly ground black pepper

1 cup

Olive oil, extra-virgin

1/2 cup

Walnuts

1 cup

Parmesan, grated