5.2ouncesgarlic and fine herb cheesesuch as Boursin
3cupsbaby spinach
Kosher salt and freshly ground black pepper
½cupparmesan cheesegrated – optional garnish
¼cuppine nutstoasted – optional garnish
Crushed red pepper flakes – optional garnish
Instructions
Bring a large pot of heavily salted water to a boil. Cook the pasta according to the directions. Reserve about 1 ½ cups of the pasta cooking water, drain the pasta and return to the hot pot.
In a large skillet, heat the sun-dried tomato pesto with the garlic and herb cheese and about ¾ cup of the pasta cooking water over medium heat. Add the spinach and cook until the spinach is wilted and the sauce is hot. Add to the pasta and toss to coat. Add more pasta water if need. Taste and season with more salt and pepper if needed.
If desired, serve the pasta with grated parmesan cheese, pine nuts and crushed red pepper flakes.