Spinach Pesto Pierogies

Spinach Pesto Pierogies

(NAPSA) – Add a fresh twist to a classic Italian favorite with Spinach Pesto Pierogies.

This almost effortless meal is likely to awaken tired taste buds. Pierogies, a delicious pairing of pasta and potatoes, are tossed with an easy-to-make pesto sauce, combining fresh spinach leaves and garlic, crunchy pine nuts, grated Parmesan and sweet basil.

For a time-saving substitute, replace the homemade pesto with store-bought sauce. Before serving, toss in some cherry or grape tomatoes for a splash of color. This vegetarian dish makes a great weeknight meal.

Spinach Pesto Pierogies

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Makes4 Servings

Ingredients

• 2 cups baby spinach leaves
• 2 small cloves garlic
• 1 cup pine nuts
• 1/2 cup Parmesan cheese grated
• 1 teaspoon basil leaves dried
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper ground
• 1/2 cup extra virgin olive oil
• 1 Mrs. T's potato & cheddar pierogies 16-ounce box
• 1/2 cup cherry tomatoes or grape tomatoes, each cut in half

Instructions

• In food processor or blender, combine spinach, garlic, pine nuts, Parmesan, basil, salt and pepper; slowly add olive oil in a steady stream; process or blend until mixture is finely pureed.
• Saute pierogies in 12-inch skillet as box directs. Toss with spinach pesto and cherry tomatoes.

Notes

For more information, recipes and creative ideas, visit www.pierogies.com.