INGREDIENTS

12 oz dried pasta (I used linguini)

3 cups baby spinach

1½ cups cherry tomatoes (halved)

1 cup Basil Pesto

1 tablespoon olive oil

INSTRUCTIONS

Cook pasta according to package instructions.

While the pasta cooks, add oil to skillet and sauté tomatoes over medium heat.

Cook 4-6 minutes or until tomatoes start to blister. Remove from heat.

Drain pasta and add to skillet with the tomatoes.

Add pesto and spinach, cool until spinach wilts (about 2 minutes).

Serve immediately or chilled.