Name: The Ultimate Guide to spinach pesto pasta
Ingredients: 1 pound short pasta, like orecchiette, gemelli, or shells; 3 packed cups baby spinach; 2 packed cups fresh basil; 1/2 cup roasted almonds* (see note below); 2 medium garlic cloves; 3 tablespoons extra virgin olive oil; 2 tablespoons white miso; 1 tablespoon fresh lemon juice; Fine sea salt and freshly ground black pepper, to taste

Ingredients

1 pound short pasta, like orecchiette, gemelli, or shells
3 packed cups baby spinach
2 packed cups fresh basil
1/2 cup roasted almonds* (see note below)
2 medium garlic cloves
3 tablespoons extra virgin olive oil
2 tablespoons white miso
1 tablespoon fresh lemon juice
Fine sea salt and freshly ground black pepper, to taste

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Instructions

1. Bring a large pot of water to a boil for the pasta.
2. Meanwhile, combine the spinach, basil, almonds, garlic, oil, miso, and lemon juice in a blender. Don’t blend yet – set aside.

Generously salt the boiling water and cook the pasta according to package directions until just shy of al dente. After about 5 minutes of cooking – when the pasta is not yet cooked through but the water is cloudy – scoop out about 1 cup of the cooking water. Add 1/2 cup of the pasta water to the blender and puree until the pesto is smooth and creamy.
Drain the pasta and return to the pot. Add the pesto and lots of black pepper, and stir to coat. Add a splash more pasta water if you want a creamier consistency. Season with salt or more lemon juice, if needed. Serve immediately.