Spinach Pesto

Spinach Pesto

2 bunches flat-leaf spinach (about 1 pound), trimmed and washed
10 oz penne type pasta
1/3 cup grated Parmesan cheese, extra for sprinkling
1/3 cup walnuts
1 garlic clove
1 tsp grated lemon zest plus 2 tbsp lemon juice
1/4 cup olive oil
Salt & pepper
1 pint cherry tomatoes, halved (optional)

1. Bring a large pot of salted water to boil. Prepare a large bowl of ice water; place a colander inside, resting in the ice.
2. In batches, stir spinach into boiling water and cook until wilted and bright green (about 30 seconds per batch.) Transfer spinach to the colander (in ice bath) to stop cooking. Reserve the boiling water for later.
3. Cool spinach completely in ice bath, lift colander and squeeze spinach dry.
4. Cook pasta according to package directions, saving 1/2 cup pasta water. Immediately drain pasta and return to pot.
5. Place spinach, Parmesan, walnuts, garlic, lemon zest and lemon juice into a food processor. Process until a coarse paste forms. With motor running add oil, 1/4 cup plain water and process until smooth, about 1 minute. Season with salt and pepper.
6. Add pesto and tomatoes (if desired) to pasta and toss, adding reserved pasta water to coat pasta if necessary.

Notes: Considering I typically don't like pesto and hate walnuts, I'm surprised how much I like this recipe. Sean really loves it! If cooked correctly, it comes out a beautiful bright green color. It makes about 4 servings.

Recipe Origination: From "Body & Soul" magazine