Lemon Basil Pesto Pasta – A light and refreshing dish featuring a zesty pesto tossed with spaghetti.

Ingredients List

• 1 (16 ounce) package spaghetti

• 4 ounces Pecorino-Romano cheese, cut into cubes

• 6 cloves garlic

• 2 cups loosely packed baby spinach leaves

• 1 cup firmly packed basil leaves

• ½ cup chopped walnuts

• ¼ cup lemon juice

• ¼ teaspoon lemon zest

• ¼ teaspoon salt

• 2 tablespoons olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti until tender but firm, about 12 minutes, then drain. Transfer to a large mixing bowl.

2. Place cubed Romano cheese in a food processor and pulse until coarsely grated, about 30 seconds. Add garlic and pulse until mixed with the cheese. Add spinach, basil, walnuts, lemon juice, zest, and salt, then process until the mixture forms a thick paste. Scrape the sides of the bowl as needed.

3. With the processor running, slowly drizzle in olive oil until the pesto becomes smooth and creamy.

4. Pour the pesto over the cooked spaghetti and toss to coat evenly.

Cooking Tip

Nutritional Information (per serving)