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Preparation of pesto
- Wash the spinach thoroughly and spin dry.
- Grate 20 g Parmesan cheese. Roughly dice the remaining Parmesan.
- Finely chop the garlic, raisins, Parmesan cubes and walnuts in a food processor.
- Put a handful of spinach leaves to one side. Add the remaining spinach to the nut mixture and chop up as well.
- Add the oil and blend briefly (!).
- Season with salt and pepper.
Preparation of dish
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente.
- Drain the pasta, reserving 100 ml of the pasta water.
- Mix the pasta, pasta water and pesto together.
- Garnish with Parmesan shavings and the remaining spinach and serve.