Pasta with Pesto Sauce and Nuts

Description

The recipe won't take much time. In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta and return it to the pot. In a food processor, puree parsley, walnuts, Parmesan cheese, garlic, lemon juice, and 2 tablespoons of water. While the processor is running, add the oil and blend for about 1 minute. Season the pesto sauce with salt and pepper. Add the pesto sauce, 1/4 cup of the reserved cooking liquid, and spinach to the pot with the pasta; toss to combine. Add more reserved liquid as needed. Sprinkle with walnuts and cheese and serve hot.

Instructions