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Sparkling El Salto paired with Orecchietta Pasta w/ Spinach, Mozz & Pesto

Orecchiette Pasta w/ Spinach, Mozzarella, Tomatoes & Pesto

1 bag orecchiette pasta

6 tablespoons extra-virgin olive oil, divided

2 garlic cloves, finely minced

*1 cup baby spinach, washed w/ stems removed

2 large balls fresh mozzarella diced

*5 meduim local tomatoes, diced

*3 large tablespoons fresh pesto sauce

Salt and pepper, to taste

Bring a large pot of generously salted water to a boil. Add the pasta to the boiling water and cook until tender but al dente, about 10 minutes (see package instructions; this may vary). Drain the pasta (do not rinse) and place it in a large mixing bowl. Set aside. In a separate pan add garlic cloves and 3 tablespoons of olive oil. Saute garlic until golden brown then add spinach. Saute until spinach is lightly cooked-about 5 minutes. Add to the pasta. Add the remainder of olive oil, mozzarella, tomatoes, pesto sauce & salt and pepper. Mix well. Taste & adjust seasonings.
Serve at room temperature. *If you are growing spinach, tomatoes & basil this dish is perfect to combine all your homegrown ingredients!!

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