2 cups chopped spinach, fresh or frozen (If you're using frozen make sure to defrost it before measuring)
1/3 cup olive oil
1/4 cup pine nuts
2-4 cloves pressed or minced garlic, to taste
1 lb. of your favorite pasta (I prefer fettuchini for this recipe)
Cook pasta al dente according to package directions.
While the pasta is cooking, put all ingredients except pasta in a blender or food processor and process until the mixture is creamy and well blended. Its ok if the pine nuts don't blend completely, it gives the sauce some texture!
Drain pasta and add the pesto sauce, making sure to mix in evenly. Serve at room temperature and enjoy!