Spinach and Walnut Pesto
- 1 bunch spinach, washed
- ¼ c. chopped Italian parsley
- ¼ c. walnuts
- 2 cloves garlic, chopped
- ¼ c. extra virgin olive oil
- ¼ c. grated Parmesan
- salt and pepper
- 1 lb. orecchiette (this is a kind of pasta)
Wash spinach and place in large pot while still wet. Cover, bring to boil and remove from heat. Spinach should be just wilted. Drain spinach and squeeze out as much water as possible. Blend spinach with parsley, walnuts, garlic. Purée until well combined. Add olive oil with machine running. Stir in Parmesan and seasonings. Bring large pot of salted water to boil. Add orecchiette to pot and boil until al dente, about 10 min. Drain, reserving about ½ c. pasta cooking water. Toss orecchiette with spinach pesto and add pasta water. Spoon into serving bowl and serve extra cheese separately. Serves 4.