Pasta Twists with Pesto Sauce

1/3 cup walnuts, finely chopped

2 cloves garlic, finely chopped

1 (10-ounce) package frozen creamed spinach, thawed

1½ teaspoons basil dried basil leaves, crushed

½ cup grated Parmesan cheese

8 ounces pasta twists cooked and drained

In a 2-quart saucepan over medium heat, cook and stir walnuts and garlic for 4 minutes or until nuts are toasted.

Stir in spinach and basil and cook for 5 minutes or until heated through. Stir in Parmesan cheese. Stir in pasta until coated with sauce. Serve with additional cheese and freshly ground pepper if desired.

"You can make the sauce ahead, then reheat and serve with freshly cooked pasta."