Linguine and Spinach Pesto

Linguine and Spinach Pesto

1 pound Spaghetti, Linguine, or Thin Spaghetti – uncooked
1 10-ounce package frozen spinach – thawed, well-drained
2 tablespoons vegetable oil
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons butter or margarine
1/3 cup water
4 ounces crumbled Feta cheese

Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle Feta on top and serve.