Bok Choy and Pesto Pasta

Ingredients

• Pasta (8 ounces (e.g., spaghetti, fettuccine, or your choice))
• Bok choy (2 cups, chopped)
• Garlic (2 cloves, minced)
• Fresh basil leaves (2 cups, packed)
• Pine nuts (1/4 cup)
• Parmesan cheese (1/2 cup, grated)
• Olive oil (1/2 cup)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a food processor, combine the basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, and black pepper. Blend until smooth to create a vibrant pesto sauce. If the mixture is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
3. In a large skillet over medium heat, add a splash of olive oil. Once hot, add the chopped bok choy and sauté for about 5 minutes, or until wilted and tender.
4. Add the cooked pasta to the skillet with the bok choy. Pour in the pesto sauce and toss everything together until the pasta and bok choy are evenly coated. If the pasta seems dry, add more reserved pasta water as needed.
5. Cook for an additional 2-3 minutes until heated through, allowing the flavors to meld beautifully.
6. Serve hot, garnished with extra Parmesan cheese and a sprinkle of pine nuts if desired. Enjoy your delicious fusion of flavors!