Spinach Pesto Pasta

Submitted by TiaZia

"Inspired by Everyday with Rachael Ray's Pasta with Hazelnut-Spinach Pesto"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons butter
• 1 large onion, quartered and sliced thin
• salt, to taste
• 1 lb whole wheat penne
• 1⁄3 cup olive oil
• 1 large garlic clove, grated
• 1 sprig rosemary
• 12 ounces spinach, discard stems
• pepper
• 1⁄2 cup parmesan cheese, grated

directions

1. In a large skillet, melt butter over medium heat. Add the onion and cook until caramelized, 15 - 20 minutes.
2. Bring a large pot of water to boil, salt it, add the pasta; cook al dente. Drain, saving 1 cup of the pasta water.
3. While the pasta cooks heat the olive oil in a small saucepan & rosemary sprig over med-low heat & steep for 5 minutes. Let it cool and discard the rosemary.
4. Pour the oil and garlic in a food processor. Add the spinach and process into a thick paste. Season with salt & pepper.
5. Stir the pasta cooking water into the onions, then stir in the pesto. Add the cheese and toss to combine.