Whole Grain Spaghetti with Spinach-Walnut Pesto

Serves 4-6 people
Cooking time: 20 minutes

1 pound whole grain spaghetti, cooked per package instructions and drained
3 cups fresh baby spinach, washed and well-packed
3 garlic cloves, peeled and halved
1/2 cup walnuts
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
optional: parmesan reggiano for grating

Place the spinach, walnuts, garlic, salt, and pepper (everything except the oil) in a food processor and combine well. Use a spatula to scrape the sides and process again. Using the feed tube, slowly drizzle in the olive oil until everything is smooth, but not oily. You may only use 2 tablespoons of the oil.

Pesto may be kept in the fridge in a sealed container topped with oil, or frozen in ice cube trays or in a plastic freezer bag (lay flat so you can break off desired amounts for soups, crostini, or pasta). Makes about 1 cup of pesto.

To plate, toss desired amount of pesto with the whole grain spaghetti (you may not use all of it). Divide into portions on plates or in pasta bowls. Top with freshly grated parmesan reggiano if desired. Enjoy!

Source for Ingredients
organic baby spinach, organic walnuts, Vitaspelt whole grain spelt spaghetti, extra virgin olive oil, and parmesan reggiano from Whole Foods

organic garlic from the Hollywood Farmers Market