Spinach Pesto with Penne

I try to come up ways to use those baby spinach bags I buy from the produce section, and this worked out quite well. It’s a great way to get your spinach. You do need a food processor or blender for this.

3 cups fresh baby spinach, stems removed
2 cups fresh Italian flat-leaf parsley
1 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
1/2 stick melted butter
1/2 cup walnuts, chopped
3 large garlic cloves, crushed or 1 heaping tsp. minced
1 tsp. kosher salt
1 lb. penne pasta

In a food processor, combine the first 8 ingredients and process until smooth. Leave in processor and set aside.

Cook the pasta until desired taste. Drain, but reserve 1/3 cup of hot cooking water. Place pasta back into pot. Carefully blend the hot liquid into puree and then scrape out onto pasta. Mix & toss. Serve immediately.

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