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Spaghetti With Spinach Pesto

Ingredients
  Pine nuts 3 Tablespoon (Pignoli Nuts)
  Garlic 2 Clove (10 gm)
  Spinach leaves 1 1⁄2 Ounce, firmly packed
  Olive oil 2 Tablespoon
  Romano cheese 1⁄4 Cup (4 tbs), grated
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Spaghetti 3⁄4 Pound
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Spinach
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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