Recipe: Pasta with Spinach Pesto (using pine nuts or almonds)

PASTA WITH SPINACH PESTO

12 ounces penne or other tubular pasta
2 cups (4 ounces) fresh spinach leaves, packed
3/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons Tone's Dried Sweet Basil Leaf
4 teaspoons Tone's Garlic Powder
2 small garlic cloves, sliced
1/4 cup pine nuts or slivered almonds, divided use
Additional grated Parmesan cheese (optional, for serving)

Prepare pasta according to package directions; drain.

Combine spinach, oil, cheese, basil, garlic powder, garlic and 3 tablespoons pine nuts in a food processor or blender. Pulse on-and-off until almost smooth. Toss pesto with hot pasta. Season with salt.

To serve, sprinkle with remaining pine nuts and additional cheese, if desired.

Makes 4-6 servings
Source: Tone's, ACH Food Companies, Inc.