1 1/2 cups fresh baby spinach leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2 tablespoons BUITONI Refrigerated Pesto with Basil (7 oz.)
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
1/4 teaspoon fresh ground black pepper
Grated lemon peel and crushed red pepper flakes (optional)
PREPARE pasta according to package directions; drain.
PLACE spinach, basil, mint, pesto, olive oil, lemon juice and black pepper in a food processor. Cover; pulse until combined.
ADD pasta and spinach mixture to saucepan; toss gently to coat. Serve with cheese, grated lemon peel and red pepper flakes.