Al Dente or Al Forno Spinach & Pesto Penne Is A Hit

Ever made your own Pesto? Well here is your chance! Try this yummy recipe made with ingredients from your own SHOP.COM website, and fund your shopping annuity. Best part is you can store the spinach pesto. You can store in your fridge for up to one week, or in your freezer for up to 3 months which give you even more time to build your business.

Spinach & Pesto Pasta

Prep: 10m Cook: 15m

1 13.5-ounce can spinach, well drained
1 cup fresh parsley leaves, chopped
½ cup grated Parmesan cheese –
½ cup walnuts or almonds –
2 large garlic clove
1 teaspoon dried basil –
¼ teaspoon salt
1/8 teaspoon ground black pepper
½ cup extra-virgin olive oil

1 16-ounce box penne noodles –

Combine drained spinach, freshly chopped parsley, walnuts, grated parmesan cheese, basil and garlic cloves in a food processor. Add salt and pepper and blend well. Blend in olive oil until the mixture is smooth. Top with more grated parmesan cheese if you love cheese!

Cook penne as package directs so that pasta is al dente, usually this takes 7 minutes. Once cooked, drain the pasta and toss in the spinach pesto.




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