Spinach Pesto Pasta - Cooked in Blue Crab Broth for a Naturally Sweet Flavor

Steps

1. 1

   Finely chop the spinach and prepare

2. 2

   Place blanched spinach, garlic, parmesan cheese, pistachios, olive oil, salt, and pepper into a blender, adding pasta water little by little, and blend until smooth to make the pesto

3. 3

   Boil 500ml of water with the blue crab coin broth in a pot

4. 4

   Add linguine, spinach, and peeled garlic and cook; remove the spinach and garlic early to use when making the pesto

5. 5

   Cut cherry tomatoes in half and sauté until all moisture evaporates, then add pesto and sauté together

6. 6

   Add the cooked linguine and toss together, then finish with feta cheese and a drizzle of olive oil