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.
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.
Ingredients:
- 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
Directions:
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.
For more information, recipes and creative ideas, visit www.pierogies.com.
Serving Size: Makes 4 Servings
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