Spinach Basil Pesto
2 Cups Baby Spinach Leaves
1 Cup Fresh Basil Leaves
3/4 Cup Toasted Pine Nuts
1/2 Cup Grated Parmesan Cheese
4 Cloves Garlic, Minced
3/4 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Lemon Zest
3/4 Cup Extra-Virgin Olive Oil
1 (8 Ounce) Package Angel Hair Pasta
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 7 minutes. Drain.
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Pour over hot pasta; toss and serve. Serve with Garlic Bread and beet and goat cheese salad.