- er: To Help You Cooking Corn Spinach Pesto Pierogies Potatoes, pasta and pesto combineto create a great meal. (NAPSA)—Adda fresh twist to a classic Italian favorite with Spinach Pesto Pierogies. This almost effortless meal is likely to awakentired 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 sweetbasil. 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 2 2 1 % cups baby spinach leaves small cloves garlic cup pine nuts cup grated Parmesan cheese 1 teaspoon dried basil leaves % teaspoonsalt % teaspoon ground black pepper 4 cup extra virgin olive oil 1 (16-ounce box) Mrs. T’s potato & cheddarpierogies % cup cherry or grape tomatoes, each cut in half In food processor or blender, combine spinach, garlic, pine nuts, Parmesan, basil, salt and pepper; slowly addolive oil in a steady stream; process or blend until mixtureis finely pured. Saut pierogies in 12-inch skillet as box directs. Toss with spinach pesto and cherry tomatoes. Makes4 servings. For more information, recipes and creative ideas, visit www.pierogies.com.
