Pasta with Spinach Basil Pesto

There is only one food that DH cherishes next to traditional South Indian food. Pasta. I didn't know how he got a liking for pasta and I guess it is because of the cheese. He loves cheese. Noodles & Company is one of our favorite hangouts for a quick and casual dinner. Whenever we go there he always orders Penne Rosa. I do not know how he orders the same dish every single time. I usually order any of their Mediterranean or Asian varieties. My favorites are Pesto Cavatappi and Japanese Pan Fried Noodles. I tried reproducing the Pesto Cavatappi at home and was successful. It is a simple pasta with pesto combo. 

Ingredients:

Pasta - 2 cups (I used Elbows, you may use any kind)
Basil - 1 cup (tightly packed)
Spinach - 1/2 cup (tightly packed) - optional
Garlic cloves - 3 or 4
Walnuts - 1/4 cup toasted (can use pine nuts as well)
Grated Parmesan cheese - 1/4 cup - optional
Olive oil - 1/4 cup
Salt and fresh ground pepper - to taste

Method:
Cook the pasta "al dente" in salted rapidly boiling water, per instructions in the package. While it is cooking, make a paste with the rest of the ingredients in a blender/food processor. If using walnuts add it first to the blender and pulse it few times before adding the remaining ingredients. When the pasta is done, drain it and return it to a wide mixing bowl. When it is still hot add the pesto, per needed and mix well. Serve hot, topped with cheese if desired. This one is very easy and always a quick companion for busy weeknights. I stored the left over pesto in a dry container in the refrigerator. Topped with enough olive oil to cover, it stays good for a few weeks.

Happy St.Patrick's Day everyone!
I am sending this to Presto Pasta Nights # 205 event by Ruth, guest hosted by Debbie.
Also Sending this to Herbs & Flowers - Basil event by PJ.