Spanakopita Spaghetti

Okay, okay, I know, this isn't spaghetti, it's farfalle {bow ties} but, Spanakipita Spaghetti had such a nice ring to it.  And also, you can really use any type of pasta you'd like for this.  I chose the farfalle, simply because my kids think they look like butterflies and will eat them.  Now on to the Spanakopita... I adore Greek food.  Feta cheese, gyros, pita bread... it's all delish.  Spanakopita is also delish, but with all the layers of filo dough and the time it takes to put it together, I figured I'd save the actual Spanakopita experience for eating out and find a fast fix for home.  This "pesto" has all the flavors from the filling of Spanakopita, but only takes a minute to put together.  Literally in the time it takes to make your pasta, you can have your sauce made and ready to eat.  Doesn't it look amazing?

Ingredients:
1 lb of pasta
1 bag of fresh baby spinach
6-7 large basil leaves
1/3 cup of toasted pine nuts
4 oz feta cheese
1/4 cup of parmesan cheese
olive oil
juice of 1/2 a lemon
2 cloves of garlic peeled
salt and pepper

Directions:
Prepare your pasta according to package instructions.  In a food processor, add basil, spinach, pine nuts, feta, parm, lemon juice and garlic.  Pulse until it begins to puree.  Drizzle in your olive oil, you will need about 1/2 a cup, maybe a little more or less depending on how thick your sauce is, and continue to pulse until it looks like pesto!  Reserve a cup of your pasta cooking water.  When pasta is al dente, drain and add back to pot. Add the pesto and stir well.  The heat from the pasta will warm the sauce through.  If you need to loosen the sauce a little, add some of the pasta water you reserved.

Serve with a little feta and pine nuts and little basil on top, and you're all set!  Enjoy!