Culinary Tools:
- Chef’s Knife
- 8-inch Gourmet Skillet
- 5-quart Mixing Bowl
- 4-quart Dutch Oven with Cover
- Junior Colander
Ingredients:
- ¼ cup fresh basil, chopped
- ¼ cup sun dried tomatoes in oil
- ¼ cup pine nuts
- ½ pound baby spinach
- 1/8 cup olive oil
- 1/8 cup balsamic vinegar
- ¼ cup shaved parmesan cheese
- 7 ounces tri-color rotini pasta
- Salt to taste
Procedure:
Using the Chef’s Knife, chop the basil and thinly slice the sun dried tomatoes. Preheat the 8-inch Gourmet Skillet at medium heat for 2 minutes. Place the pine nuts and toast them for 4 minutes or until lightly brown, stir constantly. In 5-quart Mixing Bowl, combine all ingredients well, except for the pasta.
Fill ¾ of the 4-quart Dutch Oven with water; cover and cook at medium-high heat with the Redy-cook valve open. When the valve whistles (12 minutes approximately), add the rotini pasta and salt to taste. Turn heat to medium and cook pasta for 7 to 11 minutes or until done. Using the Junior Colander, drain the cooked pasta. Let it cool before mixing with the other ingredients; season salad to taste.