Rigatoni with Spinach & Pumpkin - San Remo - US
- Cook pasta according to packet directions, then drain. - In a food processor blend the spinach leaves and toasted pine nuts until finely chopped.
Ingredients
- 1 lb rigatoni
- 2 bunches baby spinach leaves
- 2 ½ oz toasted pine nuts
- Pecorino cheese
- 2 tbsp of olive oil
- Salt and pepper to taste
- 1 oz butter
- 18 oz pumpkin, peeled & chopped into small cubes
More Like This
Ready Pasta Penne with Roast Pumpkin, Ricotta & Spinach - San Remo
sanremo.com.au
Cavolo Nero and Spinach Rigatoni - San Remo
sanremo.com.my
Ready Pasta Penne with Roast Pumpkin, Ricotta & Spinach - San Remo
sanremo.com.my
Pumpkin Rigatoni Pasta
saratogaoliveoil.com
Spinach, Ricotta and Pumpkin Lasagna | Salerno
salernodairy.com
Tomato, Mushroom and Spinach Rigatoni | Savor Recipes
savorrecipes.com
Cavolo Nero and Spinach Rigatoni - San Remo
sanremo.com.au
/images.kitchenstories.io/communityImages/3bea7e5de97631932054d74cf2a26e85_d4101b05-c528-4614-96fd-82ec39764bc9.jpg)
Spinach and Goat’s Cheese Rigatoni | Recipe | Kitchen Stories
kitchenstories.com