INGREDIENTS
1 1/2 cups
Basil, leaves
4 cloves
Garlic
1/2 tbsp
Garlic powder
1/2 tbsp
Onion powder
1
Pesto sauce
1 lb
Elbow macaroni
1/2 tsp
Black pepper
2 tbsp
Flour
1/4 tsp
Salt
9/16 cup
Olive oil
1/3 cup
Pine nuts
2 tbsp
Butter, unsalted
3/4 cup
Parmesan, grated
1/4 cup
Pecorino cheese, grated
2 cups
Skim milk
1/3 lb
Spinach, thawed and excess water squeezed out, frozen