Whole Wheat Macaroni with Spinach Pecan Pesto

• 1 pound Whole Wheat Macaroni
• 1/4 cups Pecans
• 2 cups Baby Spinach Leaves
• 2 cloves Garlic
• 13 cups Extra Virgin Olive Oil
• 13 cups Grated Parmesan Cheese
• 1 teaspoon Salt
• 1/2 teaspoons Pepper

1. Boil the macaroni according to package instructions and keep aside.
2. In a pan, toast the pecans on low heat until theyre nicely toasted.
3. Turn off the heat and allow to cool.
4. In a processor, combine the spinach, toasted pecans and garlic and pulse.
5. With the machine running, gradually add the olive oil until the mixture is creamy.
6. Transfer into a bowl and add Parmesan cheese.
7. Season with salt and pepper.
8. Toss the macaroni with the pesto and serve warm or cold.

macaroni, pecans, garlic, olive oil, parmesan cheese, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/whole-wheat-macaroni-with-spinach-pecan-pesto/ (may not work)