I love greens and baby spinach has a special place in my refrigerator. It is so versatile and full of goodness. I use it weekly in green smoothies and salads. Lately, I have had it wilted under wild caught salmon at least once a week. Just when I thought I might use spinach in every way possible I found pesto. This recipe is a simple and quick week night meal with ingredients I always have on hand. It also pairs great with chicken, shrimp, pork or my current favorite pan poached salmon.
Baby Spinach Pesto Recipe
1 pound fettuccine or other pasta of your choice
1/4 cup walnuts
2 cloves garlic
1/2 pound baby spinach (about 10 cups)
1/3 cup olive oil
1/2 cup grated Parmesan
kosher salt and black pepper
1 tablespoon grated lemon zest
Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, in a food processor, pulse the walnuts and garlic until chopped.
Add the spinach, oil, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.
Puree until smooth, scraping down the sides of the processor bowl as necessary.
Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and remaining ¼ cup Parmesan before serving.