Whole-Wheat Pasta with Pesto

This simple dish is terrific alongside grilled chicken breasts. You can also freeze the remaining pesto for a quick meal another day.

Ingredients:

1/2 teaspoon kosher salt, plus more for pasta pot
1/2  9-ounce bag fresh spinach, stems trimmed
1 cup packed fresh basil leaves
1/2 cup sliced or slivered almonds (as long as they are skinned)
2 garlic cloves, peeled
3/4 cup plus 1 tablespoon extra-virgin olive oil

1 box whole-wheat thin spaghetti noodles
Freshly grated Parmesan cheese (optional)

1. Bring a large pot of salted water to boil for pasta.
2. Meanwhile, pulse the spinach, basil, almonds, garlic, and salt in a food processor or blender. Pour in 3/4 cup of the olive oil in a SLOW steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides.

3. Pour the thin spaghetti into the boilinh water, and cook until al dente, according to the package timing (possibly adding a minute). Drain all but 1 cup pasta water and return pasta to the pan with the water, off of heat. Drizzle the pasta with the tablespoon of oil and coat with half the pesto. (Use more or less to taste. I just like to barely coat the pasta.)

Toss with the cheese, if desired and serve.
Freeze the remainder pesto in a zip-lock baggie and when ready to use, thaw in fridge.