Spinach Pesto Pasta

What better friend has a cook in a hurry than a no-cook pasta sauce that takes less time to prepare than it takes to boil the pasta? And unlike canned sauces, this warm and earthy pesto gives you all the rich vitamins and minerals of fresh uncooked spinach. I could have used a healthier and less processed pasta for this dish, but rotini was on hand and global warming appears to have gone on a hiatus, so I opted for ease and convenience instead.

Spinach Pesto Pasta

Recipe by Lisa Turner Published on January 18, 2009 Quicky and easy, warm, earthy and nourishing spinach pesto Print this recipe Ingredients: 1/2 cup pine nuts 8 oz (225 g) fresh spinach 2 cloves garlic, chopped 2 dried whole red chilies 1/2 cup olive oil 1/2 cup fresh grated Parmesan cheese 1 1/2 tablespoons balsamic vinegar 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Toast the pine nuts in a small unoiled skillet over medium-low heat for 10 minutes, tossing or stirring frequently, until lightly browned. Process the spinach, pine nuts, garlic and dried chilies in a food processor until well chopped. Drizzle the olive oil over top and process for another half minute until blended. Stir in the Parmesan cheese, balsamic vinegar, sea salt and fresh ground black pepper to taste. Mix in with hot cooked pasta and serve with a little extra fresh grated Parmesan cheese and fresh ground black pepper sprinkled over. Makes 3 cups or enough for 1 pound (450 g) of dried pasta

Other pasta dishes to tempt the palate:
Penne with Indian-Style Tomato Sauce and Mushrooms
Penne with Fennel, Tomato and Blue Cheese
Tuscan Bean and Pasta Soup with Rosemary