Pesto Pasta with Spinach

Make the pesto: Combine the basil, pine nuts, Parmesan, peeled garlic cloves, lemon zest, and 1 tablespoon lemon juice with 1/4 cup of the olive oil in a food processor or blender.

Combine until smooth, adding more olive oil until a thick paste forms. Add salt and pepper to taste, and set the pesto aside—this can be done a few days in advance!

When you’re ready to eat, boil water with lots of salt for the pasta. Cook the pasta according to package directions.

In a large bowl, add the spinach and 5 tablespoons of the pesto. Right before you drain the pasta, add 1 cup of pasta water to the spinach and pesto. Reserve 1 more cup pasta water in case you need it.

Drain the pasta, and dump it over the pesto, spinach, and hot water. Stir together for 1 minute to wilt the spinach. Add more pasta water if you need to thin out the pesto.

Taste, and add more salt and pepper. Serve the pasta with extra Parmesan, lemon wedges, and basil leaves.