Chevre Pasta

  • 8 oz rotini (we prefer Tinkyada’s Gluten free here)
  • 4 oz chevre
  • 1 10 oz package frozen spinach, defrosted and drained
  • 8 oz cherry tomatoes, halved
  • 4 tbsp toasted pine nuts
  • 2 tbsp extra virgin olive oil

Cook pasta according to the package directions. While draining, warm up oil, add the spinach and tomatoes in the same pot and just warm. Mix in the cheese until just starting to melt. Add the pasta and pine nuts and toss together. Mmmmm…

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