Ingredients


2 bunches flat-leaf spinach (about 1 lb.), trimmed and washed


10 oz. gluten free short tubular pasta


1/3 c. grated Parmesan cheese, plus more for serving


1/3 c. walnuts, toasted


1 clove garlic


1 tsp. grated lemon zest plus 2 Tbs. juice


1/4 c. extra virgin olive oil


Coarse salt and fresh ground pepper to taste


1 pint cherry tomatoes, halved


Directions


Bring a large pot of salted water to boil. Prepare a large bowl of ice water; place a colander inside, resting in the ice. In batches, stir spinach into boiling water. Cook until wilted and bright green, about 30 seconds. Transfer the spinach to the colander (in the ice bath) to stop cooking. Reserve boiling water. Cool spinach completely in ice bath, then lift colander and squeeze spinach dry. Cook pasta in reserved boiling water according to package directions. Drain pasta, and reserve 1/2 c. pasta water to be used later. Return pasta to pot. Meanwhile, place spinach, Parmesan, walnuts, garlic, lemon zest and lemon juice in a food processor. Process until a coarse paste forms. With motor running, add oil and 1/4 c. plain water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add tomatoes and pesto to pasta; toss, adding reserved pasta water to coat pasta if necessary. Serve with additional Parmesan if desired.