Categories: Pasta

Ingredients

• Salt
• 2 1/2 cups loosely packed baby-spinach leaves
• 1 sm clove garlic
• 2 tbls pine nuts or roughly chopped walnuts
• 6 tbls olive oil
• 1 lb zucchini, sliced
• Black pepper
• 8 oz any pasta
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a lg pot of water to a boil, and salt it. Combine the spinach with a pinch of salt, the garlic, nuts and about 4 tbls of the oil in a food processor or blender. Process, scraping down the sides of the container if necessary

2. Put the remaining 2 tbls oil in a lg skillet over medium heat. When it’s hot, add the zucchini, sprinkle with salt and pepper, and cook, turning occasionally, until the slices are very tender, 10 to 15 minutes.

3. Meanwhile, cook hte pasta in the boiling water until it’s tender but not mushy (start tasting after 5 minutes). Drain, reserving some of the cooking liquid. Add the pasta to the skillet, and toss with the zucchini, pesto, Parmesan and a sprinkling of the pepper, adding cooking water as necessary to keep the mixture from drying out. (The pesto will stay green for about 20 minutes.) Taste, and adjust the seasoning. Serve immediately with extra Parmesan.

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