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Fresh Baby Spinach (2 cups)
, then place the
Walnuts (1/2 cup)
Extra-Virgin Olive Oil (1/4 cup)
Garlic (1 clove)
Coarse Salt (1 tsp)
Lemons (1 tsp)
Fresh Basil (1/4 cup)
Freshly Ground Black Pepper (to taste)
into a deep glass, blend until creamy.
Bring a pot of water to a boil, add
Whole Wheat Spaghetti (6.5 oz)
and cook based on package instructions. Drain, reserving 1/4 cup of cooking liquid.
Toss spaghetti with pesto to mixture. Add reserved cooking liquid, and mix until pasta is well coated.
Fold in baby
Fresh Baby Spinach (to taste)
Divide into bowls and serve.
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