1 lb. Pici pasta
1/2 lb. baby spinach
2 handfuls basil
2 garlic cloves
1/3 c. Pecorino Romano cheese
2 Tbs. pine nuts
Nocellara, Leccino or other medium tasting EVOO
Spaghettata, Salt, Pepper,

Peel and cook your garlic in 1/4 cup of olive oil until soft and lightly golden. This helps the pesto from tasting of only raw garlic. When your garlic is ready, add to a food processor with the basil, spinach, cheese, and pine nuts. Add extra olive oil until a smooth paste forms. Cover with plastic wrap and refrigerate until you’re ready to add to your pasta. Cook pasta according to package. Once cooked through but still a little rigid, add to a large bowl with the pesto, adding just enough of the hot pasta water to loosen and coat all of the Pici with the pesto. Finish with a sprinkle of Pecorino, Spaghettata, and a small drizzle of EVOO.