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Pasta with Hazelnut-Spinach Pesto

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

1

large clove Garlic

1

Onion, large

1

sprig Rosemary

12 oz

Spinach

1 lb

Penne rigate pasta, whole wheat or whole grain

1

Nutmeg

1

Pepper

1

Salt

1/3 cup

Olive oil, extra-virgin

1/4 cup

Hazelnuts, toasted

2 tbsp

Butter

1/2 cup

Parmigiano-reggiano cheese, grated