recipe courtesy of Executive Chef Sam Misiura

(serves 4)

Ingredients:

2 Tbsp. extra virgin olive oil

1 large clove of garlic, chopped

6 oz. trimmed, washed and dried Ice Spinach

salt and pepper to taste

juice of 1/4 lemon

1/4 cup shelled pistachios

1 box of fettuccine freshly boiled

parmesan to taste

Preparation:

1. Add 1 good Tbsp. of olive oil to a skillet and lightly saute the garlic, being careful not to let it brown.

2. Add 6 oz. of spinach and gently toss with tongs until wilted.

3. Add salt and pepper to taste.

4. Remove sauteed garlic and olive oil to a deep bowl.

5. Add juice of 1/4 of a lemon, along with 2 Tbsp. olive oil and 1/4 cup of pistachios.

6. Puree until smooth using a blender or food processor.

7. Taste and adjust for seasoning.

8. Toss with freshly boiled fettuccine and garnish with parmesan and extra virgin olive oil.