Pasta with spinach cream pesto

Ingredients for 2 servings:

• 100 g spinach (baby spinach)
• 1 handful of walnuts, peeled
• 1 garlic clove(s)
• 50 g Parmesan, grated
• 1 dashes lemon juice
• 50 ml olive oil
• 100 ml cream
• ½ ball of mozzarella or a few mini mozzarella
• 250 g pasta, variety of your choice
• ½ tsp salt
• ¼ tsp pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

a slightly different but super delicious pesto

Salt the water for the pasta well and cook the pasta according to the package instructions. Wash the baby spinach thoroughly and drain, then blend it together with the walnuts, garlic clove, Parmesan cheese, salt, pepper, and lemon juice in a blender (or use a hand blender, which is a bit more time-consuming). Once everything is well blended, add the olive oil and blend until smooth. Drain all but about 1/2 cup (100 ml) of the pasta water and return the pasta to the still-hot pot. Add the pesto and stir over low heat with the cream and the diced mozzarella for about 1-2 minutes, until the pesto sticks well to the pasta and no liquid or cream remains. Add more salt if desired. Serve immediately and sprinkle with fresh pepper and a little Parmesan cheese.