Green Pasta Primavera

• 1/2 cup plus 3 Tbs. pine nuts
• 1/4 cup olive oil, divided
• 1 Tbs. lemon juice
• 8 cloves garlic, minced (3 Tbs.)
• 2 medium leeks, sliced (2 cups)
• 1 lb. broccoli raab, chopped
• 2 cups frozen peas, thawed
• 6 cups baby spinach
• 8 oz. farfalle pasta

1. Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently.
2. Remove pan from heat.
3. Blend 1/2 cup toasted pine nuts in food processor with 2 Tbs.
4. oil, lemon juice, and 1 Tbs.
5. water until smooth.
6. Set aside remaining 3 Tbs.
7. toasted pine nuts.
8. Heat remaining 2 Tbs.
9. oil in large skillet over medium heat.
10. Add garlic, and saute 1 to 2 minutes, or until golden.
11. Stir in leeks, and season with salt, if desired.
12. Saute 5 minutes.
13. Add broccoli raab, and cook 10 minutes, stirring occasionally.
14. Add peas, and cook 2 minutes more.
15. Stir in spinach, and remove from heat.
16. Meanwhile, cook pasta according to package directions.
17. Drain pasta, reserving 1/3 cup cooking water.
18. Return pasta to pot; stir in sauce and reserved pasta cooking water.
19. Fold in broccoli raab mixture.
20. Serve topped with whole toasted pine nuts.

nuts, olive oil, lemon juice, garlic, leeks, broccoli raab, frozen peas, baby spinach, farfalle pasta

Taken from www.vegetariantimes.com/recipe/green-pasta-primavera/ (may not work)