Spaghetti with Spinach Pesto Recipe
Ingredients
| Pignoli nuts | 3 Tablespoon (Spinach Pesto:) | |
| Garlic | 2 Clove (5gm) (Spinach Pesto:) | |
| Spinach leaves | 1 Cup (16 tbs), firmly packed (Spinach Pesto:) | |
| Olive oil | 2 Tablespoon (Spinach Pesto:) | |
| Romano cheese | 1/4 Cup (16 tbs), grated (Spinach Pesto:) | |
| Salt | 1/2 Teaspoon (Spinach Pesto:) | |
| Pepper | 1/4 Teaspoon (Spinach Pesto:) | |
| Spaghetti | 3/4 pound (Spinach Pesto:) |
Directions
1. Prepare the Spinach Pesto: Place the pine nuts in the container of an electric blender or food processor. Cover; whirl until the nuts are finely ground. Add the garlic and the spinach to the blender, whirl until finely chopped. Add the oil, cheese, salt and pepper; whirl until all the ingredients are evenly mixed and very finely chopped. Reserve.
2. Bring a large pot of water to a rolling boil over high heat. Add the spaghetti. Cook the spaghetti, stirring occasionally, until al dente, firm but tender, 10 to 12 minutes. Reserve about 1/2 cup of the boiling pasta water. Drain the pasta, reserve some of the cooking water.
3. Combine the pesto and enough of the pasta cooking water in a large serving bowl to make a smooth sauce. Add the pasta and toss to mix well.
2. Bring a large pot of water to a rolling boil over high heat. Add the spaghetti. Cook the spaghetti, stirring occasionally, until al dente, firm but tender, 10 to 12 minutes. Reserve about 1/2 cup of the boiling pasta water. Drain the pasta, reserve some of the cooking water.
3. Combine the pesto and enough of the pasta cooking water in a large serving bowl to make a smooth sauce. Add the pasta and toss to mix well.
Chef
