Creamy Pesto Bowtie Pasta

Meatless Monday just got better!

Spinach/Onion Pesto

3 cups baby spinach
A few basil leaves
1/2 chopped onion
1 clove garlic
1 cup grated parmesan
Salt and pepper to taste
2 Tbsp. almonds
1 cup good olive oil
Splash of lemon juice

Other ingredients

1 lb pasta
1/2 cup parmesan
salt and pepper to taste

In the bowl of your food processor add all ingredients except olive oil and pulse until everything is roughly the same size, around 3 or 4 pulses. At this point you will begin to stream in your olive oil at a medium pace. Once pesto is perfect set aside. I like to make the pesto several hours before I need it to allow the favors to mellow.

Cook 1lb or bow tie noodles or any short pasta according to the package directions. Drain and do not rinse, immediately return back to the pot and (off of the HEAT) add 1/2 tsp salt and the pesto to the hot noodles. Mix thoroughly, add 2 cups heavy cream and the cheese. Mix, and allow to sit for 2-3 minutes. Taste and check for salt. The cream will tighten up and you will have a beautiful dish!