Spinach Pesto with Pasta

Ingredients:

• 1 pound pasta
• 2 tablespoons almonds (roasted)
• 1 small clove garlic
• 1 teaspoon lemon zest
• 4 ounces baby spinach
• 2 tablespoons olive oil
• 2 tablespoons pecorino or Parmesan (grated)
• Kosher salt and pepper

Directions

Cook the pasta according to package directions. Reserve ½ cup of the cooking liquid, drain the pasta and return it to the pot.

Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, oil, pecorino and 1/8 teaspoon each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.

Toss the pasta with the sauce, adding some of the reserved cooking water if the pasta seems dry.