Recipe courtesy of Southern Living, 1991
1 (10 ounce) package frozen spinach, chopped
1/2 cup grated Parmesan cheese
1/3 cup basil leaves
1/4 cup pine nuts, toasted
1 teaspoon crushed garlic
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon anise seed, ground (I omitted)
1/4 teaspoon salt
2 tablespoons butter or margarine, softened
1/2 cup olive oil
1 (12 ounce) package egg noodles
Drain spinach on paper towels. Combine spinach and next 9 ingredients in food processor bowl fitted with knife blade. Process 30 seconds, scraping the sides of the processor bowl once. Cook noodles according to package directions; drain well. Add pesto to hot noodles, tossing gently. Serve immediately.
Yield 8-10 servings.