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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt the butter over medium heat. Add the onion and cook until browned, 20 to 25 minutes.

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  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

  • While the pasta is working, in a small saucepan, heat the EVOO, garlic and rosemary sprig over medium-low heat and let steep for 5 minutes. Let cool for a few minutes, then discard the rosemary and pour the oil and garlic into a food processor. Add the nuts and spinach and process into a thick paste. Season with salt, pepper and the nutmeg, if using.

  • Stir the pasta cooking water into the caramelized onions, then stir in the pesto. Add the pasta and cheese and toss to combine.

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