Spinach Pesto with Pasta

1. 1

   Cook the pasta according to package directions.

2. 2

   Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.

3. 3

   Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped.

4. 4

   Add the spinach, oil, pecorino and 1/8 tsp each salt and pepper.

5. 5

   Puree until smooth, scraping down the sides of the bowl as necessary.

6. 6

   Toss the pasta with the sauce, adding some of the reserved cooking water if the pasta seems dry.

* Per serving · 4 servings · Values may vary.

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