12 oz Thin Spaghetti
4 Cups lightly packed Spinach Leaves
1/4 Cup Sliced Almonds
1 Tbls Lemon Juice
1 Garlic Clove, roughly chopped
1/2 Cup Fresh Parmesan Cheese
1/4 Cup Sun Dried Tomatoes in Olive Oil
4 Tbls Extra Virgin Olive Oil
1/4 tsp each Salt and Pepper
- Cook Pasta according to package directions, drain, and reserve 1 cup of the water pasta was cooked in.
- Place Spinach, Almonds, Parmesan, Garlic, Lemon Juice, Sun Dried Tomatoes, Salt, and Pepper in a food processor and pulse until everything is finely chopped.
- Turn on food processor again, and drizzle in the oil until sauce comes to together.
- Toss pesto sauce with hot noodles and pasta water until all of the noodles are coated. Serve warm or room temperature.