Vegan Linguine With Spinach Pesto

Ingredients

• 2 tablespoons parsley fresh chopped
• 10 ounce pkt spinach frozen chopped
• 2 cloves garlic 
• 2 servings salt and ground pepper black to taste
• 1  lemon zest 
• 2 tablespoons olive oil extra-virgin as needed
• 8 ounce linguine pasta 

Equipment

• bowl
• frying pan
• pot
• blender
• microwave

Directions

1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
3. Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. Season with salt and black pepper.
4. Add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.