Whole Wheat Penne Rigate with Spinach and Olive Pesto
A tasty and gluten free flatbread alternative.
Recipe Servings: 8 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 10 minutes
16-ounces baby spinach
1 cup pine nuts
6 cloves garlic, peeled
1/2 cup freshly grated Parmigiano Reggiano
20 black olives, preferably Nicoise pitted
1/2 cup Lucini® Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 lb Delverde® Whole Wheat Penne Rigate
Bring a large pot of water to a rapid boil, add salt, pasta and cook according to package instructions.
Meanwhile, place remaining ingredients into food processor bowl. Pulse until thoroughly mixed, about 15 seconds.
Drain pasta and immediately toss with the pesto. Top with Parmigiano and serve.
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