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Pasta with Hazelnut-Spinach Pesto

kept bymondobff
recipe byrachaelraymag.com
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Ingredients: 

2 tablespoons butter

1 large onion, quartered and thinly sliced

Salt

1 pound whole wheat or whole grain penne rigate pasta

1/3 cup extra-virgin olive oil (EVOO)

1 large clove garlic, crushed

1 sprig rosemary

1/4 cup peeled hazelnuts, toasted

12 ounces spinach, woody stems discarded

Pepper

Freshly grated nutmeg (optional)

1/2 cup grated parmigiano-reggiano cheese


 

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