Rotini with spinach- Fresh from the Flame - - Jackson, MS

Rotini with spinach- Fresh from the Flame

Rotini with Spinach and Sun-Dried Tomato Pesto:

  •  ¾ cup pine nuts
  • 15 drained oil-packed sun-dried tomatoes
  • ½ cup olive oil
  • 1/3 cup water
  • 1 ¼ teaspoons salt
  • ½ teaspoon fresh-ground black pepper
  • 16 ounces rotini pasta                        
  • 2 cups fresh spinach leaves, chopped
  • 1 cup grape tomatoes, halved
  • ½ cup black olives, sliced
  • ¼ cup grated Parmesan cheese

In a small frying pan, toast the pine nut over moderately low heat, stirring frequently, until, golden brown, about 5 minutes;  remove from the pan.  Or toast the pine nuts in a 350-degree oven for 5 to 10 minutes.

In a blender or food processor, put ¼ cup of the pine nuts, the whole sun-dried tomatoes, the oil, the water, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.  Puree until smooth.

Meanwhile, in a large pot of boiling water, salted water, cook the rotini until al dente, about 10-13 minutes.  Drain.  Rinse with cold water and drain thoroughly.

In a large glass or stainless-steel bowl, toss the pasta with the remaining ¾ teaspoon salt, and ¼ teaspoon pepper, the pesto, spinach, tomatoes, black olives and Parmesan cheese.

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