This is a print preview of "Rotini with Pesto, Tomatoes and Spinach" recipe.

Rotini with Pesto, Tomatoes and Spinach Recipe
by Salad Foodie

Rotini with Pesto, Tomatoes and Spinach

My friend's daughter tasted this last year on a vacation and dubbed it the "Best Pasta Ever." I'll go along with her on that! It's a healthy and colorful vegetarian pasta dish that will serve 6 generously, or make heaped platefuls for 4 ravenous diners! I started with the recipe the chef gave her, but it was just a list of ingredients with little information on amounts and exact procedures. Finally after the third go-round and many tweaks, I am pleased with this version. Any ridged or twisted pasta like rotini or fusilli will work here because the ridges hold the pesto well; plain flat or round pasta like spaghetti doesn't work well because the pesto just slides off and pools at the bottom. Use gluten-free or whole wheat pasta if desired.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 6

Goes Well With: garlic bread

Ingredients

  • 12 ounces rotini or fusilli
  • 1/2 cup olive oil, divided
  • 2 to 3 ounces fresh basil leaves (no stems), washed and patted dry
  • 2 1/2 ounces grated fresh Romano or Parmesan cheese - or a combination of both - reserve a little for garnish if desired
  • 2 ounces pine nuts, toasted lightly
  • 1/2 teaspoon salt
  • 6 cloves garlic, minced
  • 1 pint grape tomatoes or cherry tomatoes, sliced in half
  • 5 ounces baby spinach

Directions

  1. Cook pasta according to manufacturer directions; drain and keep warm.
  2. Meanwhile, pour all but 1 tablespoon of the oil into food processor container; add half basil leaves, cheese, nuts and salt. Pulse; add remaining basil leaves and pulse again.
  3. Stir pesto into cooked drained pasta. Add spinach and toss lightly.
  4. Heat a medium size skillet with reserved tablespoon of oil; sauté garlic in it for 2 minutes. Add tomatoes and stir gently 30 seconds just to warm but not cook the tomatoes.
  5. Add garlic-tomato mixture to pasta, folding gently. Serve with reserved cheese for garnish as desired.