Pasta With Spinach Pesto

12 oz

1 1/2 c Fresh spinach, packed

1/4 c Water or chicken stock

3 tb Olive oil

2 tb Pine nuts

3 tb Parmensan cheese

1 1/2 ts Crushed garlic

Pepper 1. Cook pasta in boiling water according to package instructions or

firm to the bite. Drain and place in serving bowl. 2. Meanwhile, in food processor, puree spinach, water, oil,

nuts,cheese, garlic, and pepper until smooth. Pour over pasta. tip: Refrigeraate sauce up to 3 days ahead or freeze for up to 6 weeks.