Linguine Florentine - cooking recipe

Ingredients

2 lb. fresh spinach
4 oz. linguine (uncooked)
2 tsp. olive oil
3/4 c. grated Parmesan cheese
1/4 tsp. pepper
1 Tbsp. chopped walnuts

Preparation

Remove stems from spinach; wash leaves thoroughly.
Cook spinach, covered, in a large Dutch oven over medium heat about 4 minutes or until tender.
Do not add water.
Drain well; finely chop leaves and set aside.