Spinach Pesto Pasta with Sun Dried Tomatoes |
Author: Nikki
- 16 oz. box rigatoni noodles, cooked and prepared according to package directions
Spinach Pesto
- 4 cups spinach leaves
- 1 cup fresh parsley
- 1 cup pine nuts
- ½ cup fresh grated parmesan cheese
- 3 Tablespoons minced garlic
- 6-8 Tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Remaining ingredients
- 2 cups cooked and chopped chicken
- 3.5 oz bag of julienne cut sun-dried tomatoes
- 1½ cups crumbled feta cheese
- olive oil for drizzling
Spinach Pesto
- Combine spinach, parsley, pine nuts, parmesan cheese, garlic, olive oil, salt and pepper and place in a food processor. Grind down until pesto paste is formed.
Pasta Dish
- Combine cooked pasta, chicken, sun-dried tomatoes, 1 cup feta and spinach pesto in a large bowl. Stir to evenly combine, coat and mix in ingredients.
- Pour into a greased 9x13 pan. Sprinkle top with ½ cup crumbled feta cheese evenly over the top.
- Bake at 350 degrees F for 30 minutes.
Recipe by Chef in Training at https://www.chef-in-training.com/spinach-pesto-pasta-with-sun-dried-tomatoes/
3.2.2925