Espaguete- Spinach Pesto Sauce

Espaguete- Spinach Pesto Sauce

ingredients:
½ pound of spaghetti
sauce:
300 grs. of spinach leaves
1/3 cup (tea) of basil leaves
1/3 cup (tea) of cottage cheese
½ cup (tea) of hot water
2 tablespoons (soup) of grated parmesan light
2 large garlic cloves if garlic is old tire crumb

How to Prepare:
Beat in a blender or processor spinach leaves, basil, cottage cheese, hot water, parmesan cheese, until a folder. Homogeneous.
You can serve hot or cold.

If you want to put hot sauce beaten in a container and go to the water bath, leave until serving time.
How to Cook the noodles:
Place five (5) gallons of water in a pot, with a thread of oil, when it starts boiling, pour the pasta, leave on heat until "al dente".
Drain the noodles to pass a platter and place the pesto cold or hot sauce.
If you own a pot to cook the pasta, do likewise.
After the drained pasta, add ½ cup (tea) of pesto while the pasta is hot.
The rest of the sauce over the pasta place.
Leave the pasta in the water bath before serving to avoid chilling.