Penne with a Cashew-Dill Sauce from 660 Curries by Raghavan Iyer

Ingredients

• 6 medium-size cloves garlic, finely chopped
• 2 cups penne pasta
• ¼ cup chopped fresh dill
• 4 cups firmly packed fresh spinach leaves, well rinsed
• 1 teaspoon coarse kosher or sea salt
• ½ cup sun-dried tomatoes
• ¼ cup raw cashew nuts
• 2 tablespoons olive oil
• 3 to 5 dried red Thai or cayenne chiles, to taste, stems removed
• 1 cup half-and-half