Spaghetti with Spinach Pesto
|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|
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.