1 oz Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
8 oz uncooked linguine
Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.
Place spinach, almonds and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.
Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 Tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.
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