Spinach and herb pesto, YUM!

Ingredients

• 4 ounces fresh baby spinach
• 1/4 cup slivered blanched almonds
• 1/4 cup fresh basil leaves
• 2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon black pepper
• 1 large garlic clove, chopped
• 2 tablespoons organic vegetable broth
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
• 8 ounces uncooked linguine

Preparation

1. 1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.
2. 2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.
3. 3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.