Fusilli with Parsley, Walnut, and Black Olive Pesto

Ingredients

• 1 pound dried whole-wheat fusilli
• ¹/₃ cup olive oil
• ½ teaspoon freshly ground black pepper
• ¼ cup coarsely chopped pitted black olives, such as kalamata
• ½ cup (about 4 ounces) chèvre (fresh goat cheese)
• ½ cup toasted walnuts
• 2 ½ cups lightly packed fresh Italian parsley leaves (about 1 large bunch)

Bring a large pot of heavily salted water to a boil over high heat. Place parsley, walnuts, chèvre, olives, pepper, and a generous pinch of salt in a food processor. Pulse until ingredients are coarsely chopped and mixed together. With the machine running, slowly add the oil in a thin stream. C...

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