This recipe was given to me by Christy Tom. The dish is good chilled as a summer salad, but it’s delicious when it’s hot and fresh.
- 1 package (16 oz) linguine (try rice pasta or quinoa pasta)
- 1 cup pine nuts
- 5 large cloves garlic, minced
- ½ cup water
- ¾ tsp dried red pepper flakes
- 12 oz washed and trimmed spinach leaves, coarsely chopped
- ¾ cup loosely packed chopped, fresh basil
- 1 cup cherry or grape tomatoes, cut to desired size
- optional: finely ground cashew nuts*
Cook pasta according to package directions. Meanwhile, dry-toast pine nuts in a large wok or skillet, stirring constantly, for 3 – 5 minutes, until fragrant. Remove and set aside. In same pan, sauté garlic and pepper flakes in ½ cup water for 1 minute. Stir in spinach and toss over high heat until wilted, 2 to 3 minutes. Add more water (a few tablespoons at a time) if necessary. Try not to overcook the spinach.
Drain pasta and put in large bowl. Add spinach, pine nuts, tomatoes, basil, and salt and pepper to taste. Serve immediately.
* Finely ground cashews are a great substitute for Parmesan cheese when sprinkled onto your favorite dishes