Meanwhile, prepare pesto sauce. In a food processor, puree spinach leaves with garlic cloves and Parmesan cheese. Slowly drizzle in 3-4 Tbsp olive oil until desired consistency is reached. Slice tomatoes into quarters.
Drain pasta, rinsing with cool water. Allow pasta to cool before tossing with pesto sauce and tomatoes. Serve immediately or refrigerate until ready to serve.
Notes
Recipe serves roughly 6-8.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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