I would eat pasta for all three meals a day if I could – note to self: investigate breakfast pasta possibilities. Anyways, love this super simple and quick recipe for pesto, especially in the summer. Really fresh herb and lemon flavor and great leftover.

Ingredients
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup wlnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbs fresh lemon juice
1/2 tsp lemon zest
1 box bowtie pasta
Cherry tomatoes cut in half

Chop the cherry tomatoes in 1/2 and set aside. Cook the lb of pasta until al dente, drain and set aside. Blend the spinach, basil, walnuts, Parmesan cheese, garlic, salt, pepper, lemon juice (just 1 tbs), 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. Toss the pasta with pesto & tomatoes and add the other tablespoon of lemon juice to give it a final kick. Done!