Sun-Dried Tomato and Spinach Pesto Penne

• 12 oz penne pasta
• 1 cup packed fresh basil leaves
• 1/2 cup sun-dried tomatoes (oil-packed, drained)
• 2 garlic cloves, minced
• 1/3 cup grated Parmesan cheese
• 1/3 cup toasted pine nuts
• 1/2 cup olive oil, divided
• 4 cups fresh baby spinach
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• Optional: 1/4 teaspoon red pepper flakes for a mild kick

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, combine basil leaves, sun-dried tomatoes, garlic, Parmesan cheese, pine nuts, lemon juice, and 1/4 cup olive oil in a food processor or blender. Blend until smooth but still slightly textured. If too thick, add a small amount of reserved pasta water to reach desired consistency.
3. Heat remaining 1/4 cup olive oil in a large skillet over medium heat. Add fresh spinach and sauté for 1-2 minutes until wilted. Season lightly with salt and pepper.
4. Add cooked penne to the skillet with the wilted spinach. Stir in the sun-dried tomato pesto. Toss well to coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
5. Season with additional salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings accordingly.
6. Serve immediately, garnished with extra toasted pine nuts and Parmesan cheese if desired.

Chef tips

• If you don’t have a food processor, finely chop the ingredients and whisk the pesto with olive oil.
• For a nut-free version, substitute pine nuts with toasted sunflower seeds or omit completely.
• Use dry sun-dried tomatoes if oil-packed aren't available; soak them in warm water for 10 minutes before blending.
• Reserve some pasta water when draining; it helps loosen the pesto and pasta sauce for better coating.