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Spinach Pesto Orecchiette with Garlic Olive Oil

Spinach Pesto Orecchiette with Garlic Olive Oil


-1 pound pasta orecchiette
-2/3 cup Tastefully Olive Garlic Infused Extra Virgin Olive Oil
-10 ounces spinach, washed and tough stems removed
-1 teaspoon freshly squeezed lemon juice
-1/2 cup toasted pine nuts
-1 cup sun-dried tomatoes packed in oil, drained, and thinly sliced


  1. Cook pasta according to the directions on the package.
  2. Combine arugula, lemon juice, and half of the pine nuts in a food processor. 
  3. Slowly drizzle in garlic-infused olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper, and process again to blend in seasoning.
  4. Drain pasta and return to the pot (but do not return to heat). Add spinach pesto, remaining pine nuts, and sun-dried tomatoes and mix until evenly combined. Serve immediately.
1 Delicious Spinach Pesto Orecchiette