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Spinach Pesto Pierogies

Contributed by: NAPSA

Spinach Pesto Pierogies

(NAPSA) - Add a fresh twist to a classic Italian favorite with Spinach Pesto Pierogies.

This almost effortless meal is likely to awaken tired taste buds. Pierogies, a delicious pairing of pasta and potatoes, are tossed with an easy-to-make pesto sauce, combining fresh spinach leaves and garlic, crunchy pine nuts, grated Parmesan and sweet basil.

Spinach Pesto Pierogies
For a time-saving substitute, replace the homemade pesto with store-bought sauce. Before serving, toss in some cherry or grape tomatoes for a splash of color. This vegetarian dish makes a great weeknight meal.


  • 2 cups baby spinach leaves
  • 2 small cloves garlic
  • 1 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1 (16-ounce box) Mrs. T's(r) potato & cheddar pierogies
  • 1/2 cup cherry or grape tomatoes, each cut in half


In food processor or blender, combine spinach, garlic, pine nuts, Parmesan, basil, salt and pepper; slowly add olive oil in a steady stream; process or blend until mixture is finely pureed.

Saute pierogies in 12-inch skillet as box directs. Toss with spinach pesto and cherry tomatoes.

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Serving Size: Makes 4 Servings

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