Greens : Linguine with Spinach Pesto Sauce

• 2 2/3 cup loosely packed fresh spinach leaves
  
• 1/2 cup grated Parmesan cheese, divided
  
• 1/3 cup walnuts
  
• 2 1/2 tablespoons olive oil
  
• 1 small garlic clove
  
• 1 1/4 teaspoons dried basil leaves
  
• 2 teaspoons TABASCO® brand Garlic Pepper Sauce
  
• 1/3 teaspoon salt
  
• 2/3 pound dry linguine, cooked according to package instructions
  

Place spinach, half of the cheese, walnuts, olive oil, garlic, basil, TABASCO^® Garlic Sauce, and salt in a food processor or blender and process until smooth. Toss pesto with cooked linguine until mix well. Serve with remaining cheese.

Makes 4 servings.