Spinach Walnut Pesto Pasta Carbonara

• 1.5 cups/5 oz/142 grams Spinach
• 2-3 Garlic cloves
• .5 cup/.45 oz/13 grams Parsley
• 2 Large eggs
• 2 small or 1 large Lemon, juiced
• .5 cup/1.75 oz/50 grams Pecorino Romano, shredded
• .25 cup/2 fl oz/59 ml Olive oil
• .5 teaspoons Salt
• .25 teaspoons Pepper
• .5 cups/2.2 oz/63 grams Walnuts
• 12 oz Hollow pasta such as penne, rigatoni, or macaroni
• 2 heads Broccoli, chopped into small, bite size pieces
• 5 Sweet Italian sausages, sliced (optional)
• Olive oil, for sauteing

1. In a large pan over medium high heat, saute broccoli with a small glug of olive oil and salt and pepper to taste until tender and lightly browned, about 7-10 minutes. "Brown food tastes good!" Set aside into large bowl you'll be serving pasta out of. Cover bowl with large plate or foil to keep hot.
2. While your broccoli is sauteing, heat oven to 350 F. Place walnuts on cookie sheet and place in oven while it heats. Toast until fragrant and lightly browned, or about 5 minutes. Set aside to cool. In my oven, the nuts are perfect by the time the oven is heated to 350. Check frequently so as not to burn the walnuts.
3. In pan used for broccoli over medium high heat, saute the sausage slices (if using) until browned, about 7-10 minutes. Set aside in covered serving bowl with broccoli.
4. While sausage is sauteing, place in food processor the first nine ingredients along with half of the cooled, toasted walnuts. Pulse until smooth and if you don't mind a finger dip of raw egg, add more salt and pepper to taste. Set aside.
5. Also while sausage is sauteing, bring a medium pot of water to boil. Once boiling, add salt (enough that it tastes like ocean water) and pasta.
6. Cook pasta according to package directions until al dente. Drain pasta, reserving half a cup of cooking liquid. Remove cover from serving bowl and immediately add the steaming hot pasta and spinach mixture to broccoli and sausage (if using) and stir vigorously until cheese is melted and sauce is creamy. Add pasta water one tablespoon at a time if additional moisture is needed. I found I only needed one tablespoon.
7. Roughly crush remaining walnuts by hand, sprinkling over pasta.

spinach, garlic, eggs, lemon, pecorino romano, olive oil, salt, pepper, walnuts, pasta, broccoli, sweet italian sausages, olive oil

Taken from food52.com/recipes/80609-spinach-walnut-pesto-pasta-carbonara (may not work)