This makes a wonderful spring/summer dish. It is delicious cold or at room temperature.Cook 13 oz. Barilla Whole Grain Pasta (penne or rotini)
-cook for just 8 minutes so pasta remains firm
-drain until dry
In blender/food processor:
2 large handfuls fresh spinach
2-3 garlic cloves
2 oz. cream cheese
1/4 c. pine nuts
1/4 cup parmesan or pecorino romano cheese
1/4 cup pasta water (from boiling pasta) or olive oil
-cook for just 8 minutes so pasta remains firm
-drain until dry
In blender/food processor:
2 large handfuls fresh spinach
2-3 garlic cloves
2 oz. cream cheese
1/4 c. pine nuts
1/4 cup parmesan or pecorino romano cheese
1/4 cup pasta water (from boiling pasta) or olive oil
salt to taste
-Combine cooked pasta and fresh pesto.
-Combine cooked pasta and fresh pesto.
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