Pesto Sun-Dried Tomato Pasta Salad

Ingredients

• 180 g Pasta (penne or fusilli)
• 3 tbsp Basil pesto
• 60 g Sun-dried tomatoes (oil-packed, drained)
• 2 cups Baby spinach
• 2 tbsp Pine nuts
• 1 clove Garlic(optional)
• 1 tbsp Lemon juice(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente (about 10 minutes), then drain and set aside.

2. 2

   While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until lightly golden, about 3–4 minutes. Chop the sun-dried tomatoes and mince the garlic if using.

3. 3

   In a large bowl, combine pesto, lemon juice (if using), garlic (if using), and a splash of pasta water to loosen. Add the hot pasta and toss to coat.

4. 4

   Fold in the spinach and sun-dried tomatoes. Let the spinach wilt from the residual heat, then toss again. Season with salt and black pepper to taste and serve.