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An inventive spin on the classic pesto, combining Windsor® Kosher Salt with fresh spinach, asparagus and herbs. This recipe is a great way to introduce more green vegetables into your diet!
Instructions
  1. In a food processor, combine spinach, asparagus, fresh herbs, garlic, pine nuts, cheese, Windsor® Kosher Salt and pepper. Process with on/off motion until mixture is smooth. With processor running, slowly add oil to fully incorporate with vegetable mixture. Pesto mixture should be smooth with flecks of green.
  2. Stir in chipotle salsa.
  3. Cook pasta according to directions on package; reserve 1 cup of cooking water and drain. Toss with reserved vegetable/herb pesto. Add pasta water as needed to thicken the sauce.
  4. Garnish with fresh basil and toasted pine nuts. Serve immediately with additional Parmesan cheese, if desired.
Ingredients

Units: 

Instructions
  1. In a food processor, combine spinach, asparagus, fresh herbs, garlic, pine nuts, cheese, Windsor® Kosher Salt and pepper. Process with on/off motion until mixture is smooth. With processor running, slowly add oil to fully incorporate with vegetable mixture. Pesto mixture should be smooth with flecks of green.
  2. Stir in chipotle salsa.
  3. Cook pasta according to directions on package; reserve 1 cup of cooking water and drain. Toss with reserved vegetable/herb pesto. Add pasta water as needed to thicken the sauce.
  4. Garnish with fresh basil and toasted pine nuts. Serve immediately with additional Parmesan cheese, if desired.

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