Broccoli Pesto & Fusilli Pasta Recipe

INGREDIENTS

• 1 medium head of broccoli (about 3 cups), cut into very small florets
• 1/2 cup walnuts, toasted
• 1/3 cup Parmesan, freshly grated
• 1 clove of garlic
• juice of 1/2 a lemon
• 1/4 teaspoon + fine grain sea salt
• 1/3 cup extra-virgin olive oil
• 1/2 pound (8 ounces) dried whole wheat pasta (bite-sized - fusilli, penne, etc)
• 3 handfuls of spinach or chard, well chopped
• handful of oily black olives, pitted
• more Parmesan for serving