Spinach Hazelnut Pesto Pasta

INGREDIENTS

1 pkg of your favourite pasta (we like pappardelle)
1/2 cup hazelnuts
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
Sea salt to taste
1/2 lb baby spinach, roughly chopped
28 gram pkg fresh basil, cut into ribbons
2 fresh tomatoes, diced
1/4 cup finely grated Parmesan cheese (optional)

DIRECTIONS

Cook pasta according to package directions, then rinse and set aside.

In the meantime, rub the skins off the hazelnuts, then put them in a plastic bag and use a mallet or rolling pin to roughly crush them.

Heat a pan over medium heat, then add and heat the olive oil and sautee the garlic for a minute or two, until golden.

Add crushed hazelnuts, salt, fresh spinach, and fresh basil. Stir until the spinach is wilted. Add the pasta and toss all together until everything is hot.

Mix in tomatoes and Parmesan if using, and serve hot.