Spinach Pesto Sauce with Rigatoni

Spinach Pesto Sauce with Rigatoni

Ingredients:
1 garlic clove, peeled
2 cups fresh basil leaves, washed and patted dry
2 cups fresh spinach leaves, stems removed
⅔ cup extra-virgin olive oil
½ teaspoon kosher salt
1 pound dried rigatoni
1 pint cherry tomatoes, cut in half
½ pound fresh mozzarella, cut into ½-inch cubes

Directions:
Put the nuts in a skillet and cook on the stovetop over medium-high heat, stirring
constantly, for about 4 to 6 minutes. Set aside to cool.
Meanwhile, put the Parmesan and the garlic in the blender and pulse. Add the pine nuts
and pulse two more times.
Add the basil, spinach, oil, and salt. Pulse until just blended.
Cook the rigatoni according to the package directions and drain. Return the cooked pasta
to the pot, add the tomatoes, and toss immediately with the Spinach Pesto. Stir in the fresh
mozzarella. Serve warm or at room temperature.
Artichoke Ricotta Manicotti with Sneak-It-In Veggie Sauce
serves 4–6
Much like the Spinach Chicken Enchiladas with Ancho Chile Sauce, this dish takes several
steps to assemble. If you make the sauce in big batches, though, you can have it on hand to
complete this dish. It freezes really well.
This exceptionally palatable sauce is chock-full of vegetables. While I prefer to embrace
the idea of healthy eating, and teach kids (and adults alike!) to love veggies, sometimes
they just won’t bend and refuse to eat what’s good for them. Enter this stealth Sneak-It-In
Veggie Sauce. The creamy reddish-orange sauce really looks no different from tomato
sauce, but you and I will know the punch it packs.
1 large egg
1 (24-ounce) container ricotta cheese (about 2⅔ cups)