Garlic Scape Pesto On Spinach Linguine - cooking recipe

Ingredients

1 (16 ounce) package spinach linguine
1/2 pint grape tomatoes, cut into thirds
1/2 cup freshly grated Parmesan cheese
1/2 cup garlic scapes, chopped
1/3 cup olive oil
1/4 cup fresh basil leaves
4 sun-dried tomatoes
1/2 lemon, juiced
salt and ground black pepper to taste
cooking spray
1 (10 ounce) bag baby spinach leaves

Preparation

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.