INGREDIENTS
1
bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls
baby spinach leaves
2 cloves
garlic, peeled
1 cup
freshly grated Parmesan cheese, plus more for topping
1 cup
pine nuts
1/4 cup
extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 tsp
fine-grain sea salt
8 oz
dried pasta or 12 ounces fresh -linguini, fettuccine, spaghetti Mix spinach pasta with regular wheat pasta for a medley of colors.