Pesto Pasta with Sautéed Baby Hierloom Tomatoes, Fresh Spinach and Feta
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Cook time: 
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Serves: 4
 
Ingredients
  • ½ lb GF brown rice pasta (TJ's - or pasta of choice)
  • 1 small container mini organic hierloom tomatoes, halved
  • 1 tsp olive oil
  • 3 C loosely packed fresh spinach, stems removed and chopped
  • ⅓ C feta cheese, crumbled
  • approx ⅓ C pesto - (see homemade recipe below- can also use store-bought)
  • approx ½ C reserved pasta water
  • S & P to taste
For the Pesto:
  • 2 C packed fresh basil leaves
  • ¼ C toasted pine nuts
  • 1 cloved garlic, chopped
  • ½ C grated parmesan cheese
  • ½ C good quality olive oil
  • S & P to taste
Instructions
For the Pesto:
  1. In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste. Store remaining pesto in airtight container in the refrigerator for up to 1 week.
For the Pasta:
  1. Boil large pot of generously salted water. Add pasta, stirring occasionally. While pasta is boiling, heat olive oil in a medium sized skillet over medium heat. Add tomatoes and cook for approx 5 minutes until they begin to break down. Remove from heat and set aside. When pasta is done remove approx ½ C of water before draining. Drain pasta and place back into original pot. Add spinach and stir to incorporate, add pesto and water, pouring water slowly as to not add too much. Add tomatoes and feta and fold into pasta. Season with S & P and transfer to a serving bowl. May need to adjust pesto measurements depending on how strong of a pesto flavor you prefer.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/gluten-free-pesto-pasta-with-sauteed-baby-hierloom-tomatoes-fresh-spinach-and-feta/