Giada's Fusilli with Spicy Pesto

For the pesto:

1 cup toasted walnuts
2 cloves garlic
1 (2 inch) jalapeno pepper, stemmed and seeds removed
2 cups grated Asiago cheese
2 tsp salt
1 tsp black pepper
3 oz baby spinach
3 oz arugula
1/4 cup extra virgin olive oil

In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of salted water to boil over high heat. Add 1 pound of fusilli pasta and cook until al dente. Drain and reserve about 1 cup of pasta water. Toss pasta, water, and pesto. Garnish with extra Asiago cheese.