Rotelle Pasta with Sauteed Spinach and Pistachios

Rotelle Pasta with Sauteed Spinach and Pistachios

Rotelle ai Pistacchi e Spinaci



1 package (12 ounces) frozen spinach, thawed and drained

2 tablespoons butter

2 cloves garlic, minced

1 tablespoon chopped red onion

1 tablespoon chopped fresh basil (or 1 teaspoon dried)

1 cup shelled pistachio nuts

1/4 cup white wine or water

1/2 cup cream

1 teaspoon white pepper

1/2 teaspoon salt

16 ounces Dakota Growers Rotelle

1/2 cup Asiago cheese or Smoked Provolone cheese


  Directions Thaw and drain spinach well, let rest on paper towel. Heat butter in medium skillet over low heat. Add garlic, onion and basil and cook 5 minutes. Stir in pistachio nuts and spinach and cook 5 minutes over medium-high heat. Add wine and cream, season with salt and pepper, reduce heat to low and cook 10 minutes, stirring occasionally. Prepare pasta according to package directions. Drain well and toss with sauce and cheese in serving bowl. Serve immediately. Servings 4