Pesto Pasta with Spinach

• 3 cups Basil Leaves
• 1/4 cups Toasted Pine Nuts
• 1/4 cups Grated Parmesan Cheese
• 1 clove Garlic, Or 2 Small Cloves
• 1 whole Lemon, Zest And Juice
• 1/2 cups Olive Oil, More Or Less As Needed
• Salt And Pepper
• 4 whole Servings Short-cut Pasta, Reserve Pasta Cooking Water
• 4 cups Fresh Spinach Leaves
• Parmesan, Lemon, And Extra Basil, For Serving

1. Make the pesto: Combine the basil, pine nuts, Parmesan, peeled garlic cloves, lemon zest, and 1 tablespoon lemon juice with 1/4 cup of the olive oil in a food processor or blender.
2. Combine until smooth, adding more olive oil until a thick paste forms.
3. Add salt and pepper to taste, and set the pesto asidethis can be done a few days in advance!
4. When youre ready to eat, boil water with lots of salt for the pasta.
5. Cook the pasta according to package directions.
6. In a large bowl, add the spinach and 5 tablespoons of the pesto.
7. Right before you drain the pasta, add 1 cup of pasta water to the spinach and pesto.
8. Reserve 1 more cup pasta water in case you need it.
9. Drain the pasta, and dump it over the pesto, spinach, and hot water.
10. Stir together for 1 minute to wilt the spinach.
11. Add more pasta water if you need to thin out the pesto.
12. Taste, and add more salt and pepper.
13. Serve the pasta with extra Parmesan, lemon wedges, and basil leaves.

basil, nuts, parmesan cheese, clove garlic, lemon, olive oil, salt, pasta, fresh spinach leaves, parmesan

Taken from tastykitchen.com/recipes/main-courses/pesto-pasta-with-spinach/ (may not work)