Pistachio Pesto Pasta

• 8 ounces, weight Pasta (gluten Free, If Desired)
• 2 cups Fresh Baby Spinach, Packed
• 1/2 cups Shelled Pistachios, Roasted And Unsalted
• 2 cups Fresh Basil Leaves, Packed
• 2 cloves Garlic, Minced
• 1/4 cups Extra Virgin Olive Oil
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Fresh Lemon Juice
• 1/2 teaspoons Ground Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. Boil pasta according to package directions.
2. Drain and set aside.
3. In a food processor or high powered blender, add remaining ingredients.
4. Blend until chopped and thoroughly combined.
5. Mix pesto with the hot pasta and stir to combine.
6. Will last in the fridge 34 days.

weight pasta, pistachios, fresh basil, garlic, olive oil, white wine vinegar, lemon juice, ground sea salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/pistachio-pesto-pasta-2/ (may not work)