Pasta with Creamy Spinach Pesto
|Raw spinach leaves||4 Cup (64 tbs), stemmed and thoroughly washed (Packaged, From 3/4 Pound Bunch)|
|Garlic||3 Clove (15 gm), peeled|
|Hoop cheese||1⁄2 Pound|
|Grated parmesan cheese||1 Ounce|
|Reduced chicken broth||1 Cup (16 tbs)|
|Finely shredded basil leaves||2 Tablespoon (Fresh)|
|Finely chopped italian parsley||2 Tablespoon (Fresh)|
|Dried oregano||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Pasta||1 Pound, cooked, drained|
Bring a large pot of water to a full rolling boil.
Add the spinach leaves and parboil for about 30 seconds.
Drain well, rinse briefly in cold running water to cool the spinach, and squeeze out as much moisture as you can from the spinach with your hands.
Put the garlic in a food processor fitted with the metal blade.
Pulse the machine, stopping to scrape down the bowl, until the garlic is finely chopped.
Add the spinach and all the remaining ingredients.
Pulse the machine a few times to chop the spinach coarsely.
Scrape down the bowl.
Then process until the mixture is finely pureed.
Toss with cooked pasta the moment the pasta has been drained.