Pasta-a-la-stein

Ingredients

• 16 ozbox rotini pastaAmount16 ozIngredientbox rotini pasta
• 1 tbspcanola oilAmount1 tbspIngredientcanola oil
• 1 cloves garlicAmount1Ingredientcloves garlic, peeled, peeled
• 1 cupfresh spinachAmount1 cupIngredientfresh spinach
• 2 cupfresh basilAmount2 cupIngredientfresh basil leaves leaves
• 1/4 cuptoasted pine nutsAmount1/4 cupIngredienttoasted pine nuts or walnuts or walnuts
• 1/2 cupextra virgin olive oilAmount1/2 cupIngredientextra virgin olive oil
• 1/4 cupfreshly grated parmesan
• saltIngredientsalt and pepper, to taste and pepper, to taste
• 10 ozmini salamiAmount10 ozIngredientmini salami, diced, diced
• 1red bell pepperAmount1Ingredientred bell pepper, diced, diced
• 1cucumberAmount1Ingredientcucumber, diced, reserving 1 end, diced, reserving 1 end
• 12 ozcontainer small ball mozzarellaAmount12 ozIngredientcontainer small ball mozzarella, halved, halved
• 2.25 ozcan black olivesAmount2.25 ozIngredientcan black olives

Instructions

1. 1

   In a large pot over high heat, bring water to a boil and cook the pasta according to package directions. Drain and return to the pot, add oil and toss.

2. 2

   In a food processor, fitted with an “S” blade, add the garlic, spinachAmount1 cupIngredientfresh spinach, basil, nuts, and 1 tablespoon of the oil. Pulse until finely chopped. Start the food processor and pour the rest of the oil in a slow, steady stream. Add the parmesan, salt, and pepper; pulse until fully combined.

3. 3

   Reserve two olives, two mozzarella halves, one piece of salami, the end of the cucumber, and a slice of the red pepperAmount1Ingredientred bell pepper, diced for decorating at the end. Add the pesto to the pasta, as well as the salami, pepper, cucumber, and mozzarella, tossing to fully coat. On a large plate, scoop the pasta to the plate in a rectangle shape, add the olives to the top to make the hair. Decorate and serve.