Prep 5 mins
Cook 10 mins
This is another great Rachael Ray recipe. It can also be made with almonds. Super easy to make and heavy on the garlic. Serve with a tomato salad.
- 1⁄2 cup olive oil
- 1 cup fresh spinach
- 3 ounces walnuts
- 2 garlic cloves, peeled
- 2 pinches nutmeg
- 1⁄4 lb grated parmigiano
- 1 lb pasta, of your choice cooked al dente
- Heat oil and garlic in a small pan on low heat.
- Place all of the ingredients in a food processor or blender.
- Pulse until a paste forms. Toss with hot pasta.