Bow-Tie Pesto Pasta Salad
1 pound pasta
2 cups basil
½ cup olive oil
2 Tbsp red wine vinegar
1 clove garlic
1 tsp salt
2 Tbsp California Sun Dry pesto
Juice of 1 lemon
1 cup California Sun Dry jarred sun-dried tomato halves
1 bunch spinach
6-8 ounces feta, crumbled
Salt, pepper and crushed red pepper, to taste
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain.
Meanwhile, in a blender or food processor blend the basil, olive oil, vinegar, garlic 1 tsp of salt. Taste and adjust salt as needed.
Combine the basil pesto, sun-dried tomato pesto, sun-dried tomatoes, juice of 1 lemon, spinach, and a pinch salt, pepper, red pepper. Add the hot pasta and a little drizzle of olive oil. Toss well to combine. Top with feta crumbles and serve.