Winter Pesto Pasta
16 oz. thin spaghetti8 sun-dried tomatoes, dry, not in oil
10 oz. frozen spinach, chopped
2 cloves garlic
1/2 cup walnut pieces
1/2 cup Parmesan cheese, grated
1 tsp. basil
1/2 tsp. salt
1/4 cup black olives, sliced
1/3 cup extra virgin olive oil
Bring 2 1/2 quarts of unsalted water to a boil in a large Dutch oven or soup pot. When the water reaches a rapid boil, add the spaghetti and cook 9 minutes.
Meanwhile, place the sun-dried tomatoes in a heatproof glass container. Add 1/2 cup water. Cover and microwave for 1 1/2 minutes, or until the water boils. Remove from the microwave and let stand until the tomatoes soften, about 5 minutes.
Microwave the frozen spinach in a covered dish until defrosted, about 5 mintes.
In the food processor fitted with the metal blade, process the garlic until minced, about 30 seconds. Add the walnuts to the food processor with the garlic and pulse until the nuts are finely chopped, about 1 minutes. Add the Parmesan cheese, basil and salt. Drain the tomatoes (discard the soaking water) and add them, along with the thawed spinach (including any accumulated juices) and the olives. Process until finely chopped, stopping once to scrape down the bowl.
With the motor running, slowly add the oil in a thin stream through the feed tube. Process until thoroughly combined, about 30 seconds. (If the pesto is too thick, add water a tablespoon at a time until the pesto reached desired consistency).
Drain the spaghetti and place in a large serving bowl. Add half the pesto and toss until evenly distributed. (Save the other half of the pesto for another meal).
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Last Updated October 4, 1998 by Terri
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