Spaghetti with walnut and spinach pesto

Fill a pan with 2/3 water, add salt, 3 slices of ginger, 2 bay leaves, paprika (optional) and bring to high boil.

Add the spaghetti and, with the help of a fork, stir it until it is completely submerged in water. Let it cook until al dente. Drain the pasta reserving the cooking water.

In the meantime prepare the pesto. In a glass, combine all pesto ingredients (walnuts, 5 tablespoons olive oil, 3 cloves garlic and half lemon juice) except a handful of spinach, and beat until cream (if necessary add a little of the pasta cooking water). Chop the remaining spinach and set aside.

In a large skillet, add the pesto, the spaghetti with some of the water in which it was cooked, the chopped spinach and, in a low heat, wrap everything very well.

Serve as a main course or as an accompaniment.