Sauteed Spinach & Pistachio Tikka Rotini

Sauteed Spinach & Pistachio Tikka Rotini

This delicious bowl of warm and comforting al dente rotini combined with herby, earthy Spinach & Pistachio Tikka Patty makes for a perfect weeknight dinner or lunch that's irresistible.

Sauteed Spinach & Pistachio Tikka Rotini

INGREDIENTS

  • 2 Sauteed Spinach & Pistachio Tikka Patties
  • 1 Pound Rotini 
  • 1 Cup Pesto of choice
  • 1/2 Romanesco chopped
  • 1 Tablespoon Olive Oil
  • Pistachios to garnish
  • Salt to taste

DIRECTIONS

  • Heat oven to 400 F. Toss romanesco with olive oil. Roast for 15 minutes or until tender. 
  • Boil pasta in salted water till al dente. Drain. Reserve a small amount of pasta water.
  • Add pesto into the pasta. Toss till coated.
  • Cook the Sauteed Spinach & Pistachio Tikka patties on a skillet on medium heat for 7 minutes each side. Break into chunks and add to the pasta.
  • Add roasted romanesco to the pasta. Garnish with pistachios.

COOKING TIME:

  • Prep time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes

Share:

0 comments

Leave a comment

related recipes