- Salt and ground pepper - - To taste
- spinach - 450 Grams
- pasta - 300 Grams (short tubular)
- Parmesan cheese - 1/3 Cups
- walnuts - 1/3 Glass (toasted)
- garlic - 1 tooth
- lemon peel - 1 teaspoon
- lemon juice - 2 Art. spoons
- olive oil - 1/4 cup
- Cherry tomatoes - 500 Grams (cut in half)
In a large saucepan bring the salted water to a boil. Prepare a large bowl of iced water, place a colander inside. Add the spinach to the boiling water. Cook for about 30 seconds. Put the spinach in a colander (in a bowl of iced water). Allow to cool completely and dry. Boil the pasta in boiling water until ready, according to the instructions on the package. Lay aside 1/2 cup of liquid remaining after cooking. Drain the water and return the pasta to the pan. Meanwhile, prepare the pesto sauce: mix the spinach, cheese, walnuts, garlic, lemon zest and juice in the food processor. While the combine is working, add butter and 1/4 cup of plain water. Beat until smooth, about 1 minute. Season with salt and pepper. Add the tomato and pesto sauce to the pasta, mix. Add the required amount of reserved fluid. Season with salt and pepper to taste. Serve with cheese if necessary.
Servings: 4