April McKinney's Sundried Tomato and Spinach Pesto Pasta - WSMV News 4

April McKinney's Sundried Tomato and Spinach Pesto Pasta

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Serves 4-6


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


  1. Cook Pasta according to package directions, drain, and reserve 1 cup of the water pasta was cooked in.
  2. Place Spinach, Almonds, Parmesan, Garlic, Lemon Juice, Sun Dried Tomatoes, Salt, and Pepper in a food processor and pulse until everything is finely chopped.
  3. Turn on food processor again, and drizzle in the oil until sauce comes to together.
  4. Toss pesto sauce with hot noodles and pasta water until all of the noodles are coated.  Serve warm or room temperature.
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