Pasta with Sundried tomato & Pine nut sauce


  • 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


  • 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

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