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Spicy Arugula Pesto

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1 cup chopped walnuts

2 cloves garlic, coarsely chopped

1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped

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

3 ounces Asiago cheese, shaved

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