1/2 cup walnut pieces
1 clove garlic, minced
2 cups torn baby spinach leaves
1 tsp dried basil
4 oz cooked spaghetti
2 Tbs shredded mozzarella
1) Heat the oil in a nonstick skillet over medium-low heat. Add the nuts and toast them for 3 to 4 minutes, stirring frequently. Add garlic, spinach and basil, and salt and pepper to taste. Cook for 3 to 5 minutes more, turning frequently.
2) Toss with the cooked pasta and top with cheese.
Review: I pulled my food processor out of the cabinet before I read the instructions, since I always use it when making pesto. However, this was not a pesto!! I'm not sure how they came up with the name for this dish. It lacked a strong taste, even after I tossed it all in roasted walnut oil. Hm, it needs a little something and I'm not sure what that would be.
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