Quick cooking recipe. Perfect for any night of the week!
Total time: 30 min
1 pound Spaghetti pasta
Baby Spinach Leaves (6oz)
Fresh Basil (15 leaves)
Olive Oil (1/2 Cup)
Garlic (4 Cloves)
Parmigiano Reggiano Cheese (1 Cup) (Cut into small cubes)
almonds (1 Cup)
1 Lemon (juice)
Kosher Salt (1 teaspoon)
Fresh Ground Pepper (1/2 teaspoon)
In a blender, mix together ½ cup of Parmigiano Reggiano, ½ cup of almonds, ½ pack of spinach, and olive oil. Then, add garlic, basil, lemon, salt, and pepper. Pour remaining Parmigiano Reggiano, almonds and spinach and mix well until smooth.
Bring a large pot of salted water to a boil and cook the pasta until dente. Drain and transfer to a large bowl. Add pesto and toss well. Season with salt and pepper.