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Pasta with Spinach Pesto, Homemade Cheese and Pinenuts
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| Ingredients: | |
| 1 bag | baby spinach |
| Olive Oil | |
| Pinenuts Yoghurt Cheese Parmeggiano Cheese | |
| 3/4 lb. | Penne or Cavatoppi pasta |
| 1/2 C. | Pasta water |
Directions:
Make Cheese 1 or 2 nights before serving.
Place cheesecloth over a glass bowl and put Greek yogurt over the cloth, leaving space between the bottom of the bowl and the yogurt. Add kosher salt and cover for one or two days.
Make Spinach Pesto, in a food processor, pulse 8 oz. trimmed spinach, 1/2 C. Walnuts, 1/2 C. Grated Parmeggiano, 1/4 C. Olive oil, with 1 small garlic clove.
Toss pesto with Penne water, season.
Pan Roast Pine Nuts
Make Yogurt Cheese the night before
Cook pasta al dente and drain, fold in pesto and add dollop of cheese and pine nuts.sprinkle pine nuts atop.
Plating:
Serve warm spinach pesto pasta, a dollop of Cheese with pine nuts atop
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