2 1/4 Ditalini pasta cooked
1/2 Cup basil chiffonade
1 1/2 Cup Spinach
1 Lemon zested (about 1 tbsp)
1/4 Cup pine nuts
1/2 Cup fresh parmigiano reggiano grated
1 Shallot thin sliced
5 Cloves garlic chopped
Pinch salt and pepper
2 Tbsp olive oil
In large pot of salted water bring pasta to a boil. While pasta cooks preheat 1 Tbsp olive oil in pan and add spinach. Cook until half wilted and add in shallot, garlic, salt and pepper. Drain pasta and add to pan. Add remaining olive oil, basil, lemon zest and Parmesan. Toss to coat and serve.
This is also great tossed together cold as a lovely summer BBQ dish. To do so, cool pasta and toss with olive oil. Cool spinach and add to pasta with all remaining ingredients, refrigerate and serve. This dish would also be great tossed with some shrimp.
