Spaghetti with Spinach Pesto

Rinse and trim the spinach, then dry thoroughly. Peel and coarsely chop the garlic. Blanch the spinach briefly in boiling salted water. Rinse the spinach under cold water and drain thoroughly. Squeeze the spinach to remove the excess liquid, then coarsely chop. 

Puree the spinach, garlic, olives, parmesan cheese, and pine nuts in a food processor. Stir in the olive oil, and season to taste with salt and pepper. 

Cook the spaghetti in boiling salted water until al dente. Remove the spaghetti from the water and drain thoroughly.