Spaghetti with Spinach Pesto

Ingredients

• 150 g spinach leaves (or Swiss chard leaves)
• 1 bunch Basil
• 2 cloves garlic
• 500 g spaghetti
• Salt
• Pepper
• 40 g Parmesan
• 30 g sheep cheese
• 2 walnut kernels
• pine nuts
• olive oil

Instructions

1. 1.

   Wash the spinach or Swiss chard leaves, removing thick stems and rinsing. Place the damp leaves in a pot, cover, and let them wilt over medium heat. Drain well in a sieve and squeeze out excess liquid so the pesto isn’t too watery.

2. 2.

   Rinse the basil, shake dry, and remove small leaflets. Peel the garlic cloves. Cook the pasta according to package instructions in plenty of salted water until al dente.

3. 3.

   While the pasta cooks, grate the parmesan and dice the sheep cheese. Blend the spinach or Swiss chard, basil, garlic, walnuts, pine nuts with half the olive oil in a blender until smooth.

4. 4.

   Stir in remaining olive oil, cheeses, and a pinch of salt into the paste. Season with pepper and whisk in 3–4 tablespoons of hot pasta water to create a creamy sauce.

5. 5.

   Drain the pasta, plate it, spoon the pesto over it, and serve immediately.