|Corkscrew pasta||16 Ounce|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Garlic cloves||1 Large|
|Dried basil||1 Teaspoon (Whole)|
|Walnuts||1⁄4 Cup (4 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Fresh spinach||1⁄2 Pound|
Cook macaroni according to package directions, omitting salt, drain.
Rinse with cold water, and drain again.
Set macaroni aside.
Position knife blade in food processor bowl; add mustard, olive oil, garlic, salt, pepper, basil, and walnuts.
Top with cover, process until smooth.
Remove cover; add ricotta cheese and lemon juice.
Top with cover; process until smooth.
Remove stems from spinach; wash leaves thoroughly.
Remove cover from processor; add about 1 cup spinach.
Top with cover; process 30 seconds or until spinach is minced.
Repeat procedure until all spinach is used.
Pour sauce over macaroni; toss gently to coat.
Cover and chill 2 to 3 hours.