Spinach & Walnut Pesto Pasta

1. 1
   boil · ~10 min

   Cook the pasta.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tbsp salt, then add the pasta and cook according to package directions until al dente.

   3.Just before draining, reserve ¼ cup of the starchy pasta water. Drain the pasta but do not rinse.

   TIPSaving the starchy pasta water is the secret to a silky, restaurant-quality sauce that clings to every piece of pasta.
2. 2
   mix · ~8 min

   Make the spinach walnut pesto.

   1.In a dry pan over medium heat, toast the walnuts for 3-4 minutes until fragrant. Let cool slightly.

   2.In a food processor, combine the toasted walnuts, spinach, parmesan, garlic, lemon juice, black pepper, and a pinch of salt.

   3.Pulse until coarsely chopped, then, with the motor running, slowly drizzle in the olive oil until the pesto is smooth.

   4.Scrape down the sides and pulse again. If the pesto is too thick, blend in a tablespoon of the reserved pasta water at a time until creamy.

   TIPToasting the walnuts deepens their flavor and removes any bitterness. Watch them closely — they burn in seconds.
3. 3
   assemble · ~2 min

   Combine the pasta and pesto.

   1.Return the drained pasta to the warm pot (off the heat).

   2.Add the spinach walnut pesto and toss vigorously, adding splashes of reserved pasta water as needed.

   3.Toss until every piece is evenly coated and the sauce is glossy and creamy.
4. 4
   serve · ~1 min

   Plate and serve immediately.

   1.Divide the pasta among bowls.

   2.Top with an extra grating of parmesan and a drizzle of olive oil if desired.

   TIPAlways serve pesto pasta hot. The sauce thickens as it cools, so toss and plate right away for the best texture.

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