Country: Italy Region / Locale: Italian Servings: 4

Ingredients

• spaghettini – 400 g
• fresh spinach – 200 g
• basil leaves – 50 g
• garlic cloves – 2, minced
• extra-virgin olive oil – 1/4 cup / 60 ml
• parmesan cheese – 50 g, grated
• pine nuts – 30 g, toasted
• salt – to taste
• black pepper – to taste
• lemon zest – 1 teaspoon

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the spinach and basil leaves to the skillet, stirring until wilted.
4. In a blender, combine the wilted greens, sautéed garlic, olive oil, parmesan cheese, and some reserved pasta water. Blend until smooth, adding more pasta water if necessary to achieve a creamy consistency.
5. Toss the cooked spaghettini with the green sauce. Add toasted pine nuts, lemon zest, salt, and pepper to taste. Toss until well combined.
6. Serve immediately, garnishing with additional parmesan cheese and a drizzle of olive oil, if desired.

Substitutions

• spaghettini -> linguine
• fresh spinach -> kale
• parmesan cheese -> pecorino romano

Enhancements in the Next Evolution

• Add a splash of cream to enhance the sauce’s silkiness.
• Incorporate sun-dried tomatoes for a tangy contrast.
• Consider marinating the garlic in olive oil to mellow its flavor.