Pesto pasta

Method

1. Assemble and attach the Metal Food Grinder Attachment to your stand mixer using the fine grinding plate. Position large bowl under the Food Grinder to catch food. Turn mixer to speed 6 to process dried bread, using food pusher as needed.
2. Position separate bowl under the Food Grinder and grind parmesan cheese on speed 6. Set aside.
3. Melt butter in large skillet over medium heat. Add breadcrumbs and stir to coat with melted butter. Heat until golden brown, stirring constantly, 3-4 minutes.
4. Grate lemon zest over toasted breadcrumbs and let cool.
5. Heat olive oil and garlic in small saucepan over low heat until garlic is soft, about 10 minutes. Remove garlic and let oil cool.
6. Place walnuts in work bowl of food processor. Pulse until finely chopped. Transfer to small bowl and set aside.
7. Place garlic, spinach, basil, and parsley in bowl of food processor and pulse until finely chopped. Slowly drizzle in cooled olive oil until pesto looks creamy.
8. Transfer pesto to bowl and stir in walnuts, salt, and Parmesan cheese. Set aside. Can be made 3 days ahead and stored in refrigerator.
9. Bring large stock pot of salted water to a boil over high heat.
10. Add linguine and cook 8-10 minutes until al dente. Drain. Toss pasta with 1 cup pesto.
11. Top with crispy breadcrumbs and serve immediately, serving additional pesto separately.