Pasta with spinach Pesto and Feta Cheese

Ingredients

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Himalayan Pink Salt

  Kirkland Signature

  ¼ tsp or 1g

• Garlic, Granulated

  Castella

  ¼ serving or 25g

• Olive Spray Oil

  Spectrum

  ⅓ second spray or 0.3g

• Spinach

  Raw

  1 ½ cup or 45g

• Feta cheese

  ¼ cup, crumbled or 38g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Green Basil Pesto

  Tesco

  ¼ jar or 48g

• Farfalle

  Bow Tie Pasta - H-E-B

  1 cups or 45g

Directions

1. Cook pasta according to the package directions. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
2. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
3. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
4. Serve immediately and enjoy!

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