📖 Instructions

1. First things first: Get that water boiling! Fill your large pot with water, add a generous pinch of salt, and bring it to a rolling boil. This is crucial for flavorful pasta.
2. Once the water boils, add your pasta. Follow the package directions for cooking time, but remember we like it al dente - meaning slightly firm to the bite. Don't overcook!
3. While the pasta is cooking, let's whip up the pesto! If you’re using a blender, toss in your spinach, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth, scraping down the sides as needed. A food processor works just as well. If it's too thick, add a bit of pasta water to reach the desired consistency.
4. For a more rustic pesto, use a mortar and pestle! Pound the garlic first, then add the spinach, a bit of oil, and then the rest. It may require more elbow grease but creates a totally unique pesto.
5. Once your pasta is perfectly cooked (al dente, remember?), drain it, reserving about 1/2 cup of pasta water—just in case your sauce needs a little thinning later.
6. Add the drained pasta to your large skillet. Pour the pesto over the pasta and toss gently to coat evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until you get your desired consistency.
7. Cook for about a minute or two, tossing occasionally, to allow the flavors to meld together beautifully. The slight heat will enhance the pesto’s flavor and slightly wilt any remaining spinach.
8. Serve immediately! Sprinkle with extra Parmesan cheese or some red pepper flakes if you like it spicy. Grab your fork and dig in. Enjoy!
9. Oh, and a little tip: If you're feeling fancy (or just impatient), you can use pre-washed baby spinach—it'll save you a little time on prep, and you'll still get those amazing nutrients!