1 pound pasta
2 cups fresh spinach, packed
1/2 cup nondairy milk (I use soy)
2 cloves garlic
1/4 cup almonds
2 tablespoons olive oil
2 tablespoons vegan margerine
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1. Cook pasta according to package directions. Place all ingredients in blender and blend until smooth.
2. Transfer to a saucepan and cook over medium heat about 5 minutes, until bubbly and slightly thickened.
3. Drain pasta, and stir in pesto.
Source of recipe: I was playing around with a basic pesto recipe.