Spinach Pesto with Pasta

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4 servings Ingredients: 3 cups loosely packed fresh spinach leaves, stems discarded 2 cups fresh parsley (preferably Italian flat leaf type) 1/2 cup grated Parmesan cheese 1/2 cup grated Romano Cheese 1/2 cup oil 1/4 cup blanched almonds 1/4cup (1/2) stick butter, melted 2 tablespoons pine nuts 13 large garlic cloves, crushed 1 teaspoon salt 1 teaspoon oil salt 1 pound pasta Grated Parmesan cheese Directions: Puree furst 10 ingredients in blender or food processor until smooth; set aside.  Bring water to boil in large pan.  Add oil a nd salt.  Add pastat and cook over medium heat until al dente.  Strain through colander, reserving 1/3 cup liquid.  Blend hot liquid into puree and toss with pasta.  Serve with Parmesan cheese.