Ingredients
4 cups pasta
2 cups fresh baby spinach, packed
1/2 cup shelled pistachios, roasted and unsalted
2 cups fresh basil leaves, packed
2 garlic cloves, minced
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1//2 teaspoon ground sea salt
1/4 teaspoon freshly ground black pepper
Boil pasta according to package directions, drain, and set aside.
In a food processor or high-powered blender, add the remaining ingredients. Blend until chopped and thoroughly combined. Mix the pesto with the hot pasta and stir to combine
