Linguine with Spinach Pesto Sauce

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  • 2 2/3 cup loosely packed fresh spinach leaves
  • 1/2 cup grated Parmesan cheese, divided
  • 1/3 cup walnuts
  • 2 1/2 tablespoons olive oil
  • 1 small garlic clove
  • 1 1/4 teaspoons dried basil leaves
  • 2 teaspoons TABASCO® brand Garlic Pepper Sauce
  • 1/3 teaspoon salt
  • 2/3 pound dry linguine, cooked according to package instructions


Place spinach, half of the cheese, walnuts, olive oil, garlic, basil, TABASCO® Garlic Sauce, and salt in a food processor or blender and process until smooth. Toss pesto with cooked linguine until mix well. Serve with remaining cheese.

Makes 4 servings.

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