SPINACH, PINE NUT & PARMESAN PASTA SALAD
- 1 lb. orecchiette pasta
- 3 oz. fresh spinach
- ⅓ c. pine nuts
- ½ c. shredded Parmesan cheese
- 1 c. oil & vinegar dressing (bottled or homemade)
- juice of 2 lemons
- fresh ground sea salt and pepper, to taste
- Cook pasta according to package instructions.
- Drain and rinse with cold water. Let cool to room temperature.
- Stir in fresh spinach, pine nuts, Parmesan cheese, dressing, and lemon juice.
- Top with salt and pepper to taste.