Pasta with Presto Pesto

Ingredients

• 1/2 sticks Unsalted Butter
• 3/4 pounds Pasta
• Cooked Al Dente
• Freshly Grated Parmesan Cheese For Dusting
• 1/2 cups Fresh Parsley
• Cleaned
• Stems Removed
• 2- 1/2 cups Spinach Leaves
• Cleaned
• Stems Removed
• 1/2 cups Grated Parmesan Cheese
• 8 ounces
• weight Sour Cream
• 1- 1/2 teaspoon Dried Basil
• 2 cloves Garlic
• Minced
• 1/2 teaspoons Salt
• 4 Tablespoons Walnuts
• 1 dash Freshly Ground Black Pepper
• 1 Tablespoon Olive Oil

Instructions

1. Put the pesto sauce ingredients into a food processor or blender and process until almost smooth but still left with some chunk from the walnuts (if it is too thick, you can add a tablespoon or two of warm water).
2. In a large skillet, over medium heat, melt the butter.
3. Add the noodles and coat with the butter.
4. Add the sauce, about 1/2 cup at a time, and stir until the noodles are coated.
5. Top with the grated cheese and serve immediately, or at room temperature.