Whole Wheat Penne with Spinach Herb Pesto

Ingredients

• 16 oz whole wheat penne
• 3 cups baby spinach leaves
• 1/2 cup parsley
• 20 leaves basil
• 1/2 cup pignoli nuts
• 1 tsp lemon zest
• 1 wedge yields lemon juice
• 2 tbsps grated parmesan cheese
• 2 oz goats cheese
• 2 tbsps olive oil
• 3 cloves garlic
• 1 dash sea salt
• 1 dash ground black pepper
• 1/2 cup water

Directions

1. Bring pot of water to boil for pasta.
2. In a small skillet lightly toast pignoli (pine) nuts over low flame, watching and shaking pan so not to burn; put aside to cool.
3. Mince garlic cloves in food processor; add spinach leaves, parsley, basil, lemon zest, squeeze of lemon juice, parmesan cheese, goats cheese (garlic and herb), and cooled pignoli nuts; process until well minced; add olive oil and continue processing until smooth. Add salt and pepper to taste; set aside.
4. Salt boiling water and add pasta, cook according to package directions; drain and set aside, reserving about 1/2 cup of pasta water.
5. Scrape sauce from processor into serving bowl; add hot pasta, mixing well; add reserved cooking water a little at a time until desired consistency is reached.
6. Top pasta dish with fresh grated parmesan and diced roasted red pepper for garnish; serve and enjoy!