Linguini with spinach pesto

Wash the spinach thoroughly and spin dry.

Grate 20 g Parmesan cheese. Roughly dice the remaining Parmesan.

Finely chop the garlic, raisins, Parmesan cubes and walnuts in a food processor.

Put a handful of spinach leaves to one side. Add the remaining spinach to the nut mixture and chop up as well.

Add the oil and blend briefly (!).

Season with salt and pepper.

Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente.

Drain the pasta, reserving 100 ml of the pasta water.

Mix the pasta, pasta water and pesto together.

Garnish with Parmesan shavings and the remaining spinach and serve.