1 lb linguini
1/2 cup minced spinach leaves
1/2 cup chopped parsley
1 Tbs dried basil
1 Tbs minced garlic
1/4 cup coarsely chopped walnuts
3 Tbs olive oil
1/4 cup grated Parmesan cheese


In a large pot over high heat, bring to a boil 2 quarts of water and cook linguine until al dente (8 minutes).
While noodles are cooking, combine spinach, parsley, basil, garlic, walnuts, oil, and Parmesan in a blender or food processor until a thick paste is formed.
Drain noodles and toss with pesto while still warm. Serve at once.