Sun-Dried Tomato-Spinach
Ingredients
- 1 cup of sun-dried tomatoes with olive oil (from a jar)
- 1 cup of baby spinach
- 2 tbsp nutritional yeast (optional)
- 1/4-1/2 cup extra virgin olive oil
- 1/4 cup of toasted unsalted almonds
- 3 cloves garlic
- salt, to taste
- 1 tbsp fresh lemon juice (optional)
- 1 tbsp dried herbs
- 1 lb of pasta
- 1/2-1 tsp red pepper flakes (optional)
Preparation
Sun-dried tomato pesto with spinach
In a food processor, combine the sun-dried tomatoes, spinach, garlic, lemon juice (if using), nutritional yeast (if using), almonds, dried herbs and season with salt
Process for about a minute, scraping the sides of the bowl using a spatula, as needed
Gently add the olive oil to thin out the pesto
Add just enough to make the consistency creamy and spreadable
Instructions to sauce the pasta with the pesto
Cook pasta until al dente in a large pot of salted boiling water
Reserve 1/4-1/2 cup of pasta water and drain the pasta
Transfer to a serving bowl, toss in the reserved pasta water, combine with the sun-dried tomato pesto and serve immediately with some red pepper flakes, if you like
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