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
  1. 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
  1. 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.
  2. Pour into a greased 9x13 pan. Sprinkle top with ½ cup crumbled feta cheese evenly over the top.
  3. Bake at 350 degrees F for 30 minutes.
Spinach Pesto adapted from Food.com
Recipe by Chef in Training at https://www.chef-in-training.com/spinach-pesto-pasta-with-sun-dried-tomatoes/