Pasta with Sun-Dried Tomato Pesto, Olives, and Spinach
Yield
About 6 servings
Prep Time / Cook Time
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Activity Guide
Bike Touring, Car Camping
Ingredients
3/4 cup pine nuts or walnuts
3/4 cup oil-packed sun dried tomatoes, drained
1/2 cup olive oil
4 cups, reserving 1/3 cup for the sauce
Salt and pepper, to taste
1 pound bow tie pasta
10 ounces spinach
12 ounce jar kalamata olives
Tools
Cutting board
Food processor or blender
Knife
Large pot
Strainer
Method
Make the pesto at home, by combining nuts, sun dried tomatoes, olive oil, and water in a food processor. Season with a few good sized pinches of salt and some pepper. Taste and add more salt if needed. Transfer to a leak-proof jar or tupperware.
Cook the pasta according to package instructions. Meanwhile, half the olives and roughly chop the spinach.
When the pasta is cooked, drain it and return it to the pot. Stir in the pesto, olives and spinach, heating it for just a minute or two, until hot.
