Pesto Penne with Spinach & Blistered Tomatoes Recipe | healthyGFfamily.com

Ingredients

• 1 12 oz box Gluten-Free Pasta (we used Barilla gluten free penne; we use Banza chickpea pasta for extra protein and fiber.)
• 2-3 cups baby spinach (according to tastes)
• 1 1/2 - 2 cups cherry tomatoes, halved (halved)
• 1 cup Basil Pesto (store bought or homemade)
• 2 cups fresh basil leaves
• 2 garlic cloves (chopped)
• 2 tablespoons raw unsalted almonds (if doubling, I find sliced almonds work in the food processor better. )
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmigiano Reggiano
• 1 teaspoon rice wine vinegar
• 1 large garlic clove
• ⅓ cup pepitas ((pumpkin seeds))
• 1 tbsp nutritional yeast
• ⅓ cup olive oil (plus more as needed)
• pinch of sea salt + black pepper