Spinach Pesto Pasta

Ingredients

• 125 g fresh young spinach
• 1 Garlic clove
• 2 tsp capers
• 400 g linguine
• Salt
• pepper (ground)
• 50 g Parmesan (freshly grated)
• 50 g chopped hazelnuts
• 100 ml olive oil

Instructions

1. 1.

   Wash the spinach, pat dry, and trim. Peel and roughly chop the garlic. Drain the capers.

2. 2.

   Blend the spinach, garlic, capers, parmesan, and nuts in a food processor. Stir in the olive oil and season with salt and pepper to taste.

3. 3.

   Cook the pasta in plenty of boiling salted water until al dente, drain, and reserve ½ cup of cooking water.

4. 4.

   Toss the pasta with the spinach pesto, adding reserved cooking water as needed.