Spinach-Basil Pesto Pasta

Name: Spinach-Basil Pesto Pasta
Total time: 40 min
Ingredients: 8 oz (225 g) maccheroncini or any other pasta; 1 packed cup (40 g) baby spinach leaves; ¼ packed cup (10 g) fresh basil leaves; 3-4 tablespoons olive oil; ¼ cup (25 g) walnuts, roughly chopped and toasted (raw are fine too, see note); ¼ cup (20 g) grated Parmesan cheese, plus more for serving; ¼ teaspoon fine salt; 1 organic lemon, optional

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Total: 40

Servings: 2

Ingredients

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8 oz (225 g) maccheroncini or any other pasta1 packed cup (40 g) baby spinach leaves¼ packed cup (10 g) fresh basil leaves3-4 tablespoons olive oil¼ cup (25 g) walnuts, roughly chopped and toasted (raw are fine too, see note)¼ cup (20 g) grated Parmesan cheese, plus more for serving¼ teaspoon fine salt1 organic lemon, optional

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Instructions

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Step 1

Bring salted water to a boil, add pasta, and cook according to the package instructions, 8-10 minutes.

Step 2

While the pasta is cooking, combine spinach, basil, olive oil, walnuts, Parmesan, and salt in a food processor or blender. Blend until the mixture is well blended, pausing to scrape down the sides as necessary. If you prefer a chunkier pesto, stop processing while it still has some texture.

Step 3

Taste, and adjust salt if necessary. If you feel it lacks zing, add a squeeze of lemon juice or some grated lemon zest.

Step 4

Drain pasta, but reserve some of the pasta water. Toss pasta with the pesto and add some of the pasta water, if needed. Serve with grated Parmesan cheese.