Asian-inspired Spinach Pesto

I believe many recipes are created by chance. This is one of those recipes. These are the ingredients I had in my kitchen last night, and since my whole family LOVES pesto, I decided this could be really delicious. And it was! Enjoy!

Makes 6-8 servings

Ingredients:

4 cups loose leaf spinach

1/4 cup roasted walnuts (takes 5 minutes on your stovetop)

1/4 - 1/2 cup parmesan cheese

3-4 tsp. toasted sesame oil

1/2 shallot diced

1 clove roasted garlic

1 tsp. chopped fresh ginger

2 tsp. honey

2 tsp. fresh lemon juice

fresh ground nutmeg to taste

salt & pepper to taste

olive oil to mix it all together (approx. 1/4 cup)

1 lb. rigatone (or your favorite pasta)

Put all ingredients in your food processor and blend, ending with the olive oil until everything is well blended and at the consistency you desire. I like my pesto right in the middle, not too oily, but oily enough to hold up to the pasta. At this point, taste the pesto and add more salt & pepper or nutmeg if you so desire, it's all up to your own taste buds. After pasta is cooked, drain and save about 2 Tbsp. of pasta water and add to your pesto. Mix everything together in a big bowl! Sprinkle with some fresh grated parmesan cheese and mangia pronto!