Ingredients
- 4 oz pasta (Rotini, penne etc)
- ¼ cup + 2 teaspoons pine nuts
- 12 halves of sun dried tomatoes
- ¼ cup extra virgin olive oil
- ¼ cup water
- ½ teaspoon pesto sauce (basil pesto)
- 1 tablespoon parmesan cheese
- Salt and pepper to taste
- 1 teaspoons olive oil
- 1 cup cherry tomatoes halved
- 3 oz baby spinach
- ¼ cup whole black olives
Method
- Lightly toast pine nuts
- Cook pasta and drain and set aside
- Add ¼ cup pine nuts, 10 halves of sun dried tomatoes, extra virgin olive oil, water, pesto sauce, parmesan cheese, salt and pepper to blender and puree until smooth. Transfer to a dish and set aside
- Chop the rest of the sun dried tomatoes into very small pieces
- Add olive oil to a skillet and add cherry tomatoes and sauté for about 15 – 20 seconds (make sure the tomatoes do not get over cooked and become mushy)
- Add pasta sauce, cooked pasta and spinach to the skillet and continue to cook on very low flame until spinach is wilted.
- Add black olives, chopped sun dried tomatoes and mix well
- Sprinkle rest of the pine nuts on the top.
- Serve warm (It’s best served immediately)
- Serves 2
