Spinach Pesto Orecchiette with Garlic Olive Oil
Spinach Pesto Orecchiette with Garlic Olive Oil
INGREDIENTS:
-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
-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
DIRECTIONS:
- Cook pasta according to the directions on the package.
- Combine arugula, lemon juice, and half of the pine nuts in a food processor.
- 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.
- 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.
