I’ve heard on the news that people have been stocking up on old-fashioned pasta.  So here’s a quick and delicious recipe that you can toss with a pot full of whatever noodles you happen to have.

Remove the stems from 1 bunch of spinach.  Fill a salad spinner with cold water then add the spinach.  Raise the colander section out of the water to drain it, then repeat with fresh water until the water is clean.  (You can use this water for your houseplants if you are concerned about waste).

Rinse and trim 1-2 Green Garlic stems.  Mince stems and leaves finely to make 3 T.

Toast 3/4 C. of walnuts.

In a large skillet, heat 1 T. olive oil to medium hot.  Add the garlic and coat with oil, then raise the heat and add the spinach.  Use a tongs to toss with the oil and garlic until it is just barely wilted.

Combine the walnuts and spinach in a food processor with 1 t. lemon zest.  Puree until smooth, drizzling an additional 2 T. olive oil into the processor.  Season with salt and pepper.

Cook pasta and drain, then while it is still hot toss in a large bowl with the pesto and sprinkle with 1/4 C. pecorino romano cheese.