Pasta with Pesto

1 1/2 lbs. whole-wheat spaghetti, linguine, or penne pasta, cooked according to directions

1 lb. spinach, lightly steamed

1 large pkg. fresh basil, leaves only (about 30 leaves, cilantro will work too)

1/4 cup extra virgin olive oil

1 large tomato or 2 Roma tomatoes

4 oz. shredded Parmesan cheese

1 - 3 cloves garlic (to taste)

salt to taste

1/2 cup walnuts

optional: chopped steamed vegetables (carrots, cauliflower, broccoli)

Puree the spinach, basil, oil, tomatoes, Parmesan, garlic, salt and walnuts in a high-powered blender. Serve tossed with cooked pasta, sprinkled with extra shredded Parmesan cheese. Add the chopped steamed carrots or cauliflower or broccoli and toss. Serves 8.