This was one of the side dishes I prepared when we hosted 100 people at our house for a YMCA Dreamcatchers dinner as a thank you to the many major donors from our son’s Adventure Guides program. It is so easy to make and the results are just fabulous. The pungent basil in the pesto gives a deliciously spicy element and the roasted red pepper is a beautiful addition to the peppery spinach. Use your favorite pesto and grab a jar of roasted red peppers. It really couldn’t be easier.
½ cup pesto
¼ cup toasted pine nuts
12oz jar roasted red peppers, drained and sliced
Bunch of baby spinach, washed and dried
Good quality extra virgin olive oil
Bring water to a boil in a large saucepan and cook the linguine according to the packet’s instructions. Drain well and transfer to a large serving bowl, add a good glug of olive oil and toss to prevent the pasta from sticking. Allow to cool for 30 minutes.
Once the pasta is cool, mix the pesto thoroughly into the linguine and add the sliced peppers. Toast the pine nuts and add them to the bowl. Add the bunch of spinach and mix well together. Serve at room temperature.
This recipe can be made the day before but make sure you allow it to come to room temperature before serving and only add the spinach when you are ready to serve.