CONCHIGLIE WITH SPINACH PESTO AND POTATOES

Conchiglie (pasta 'shells') come in three sizes; small, medium and large. Small shells are great for soups, large for stuffing, but medium are best suited for chunky pasta sauces.

2 cups (packed)chopped fresh spinach
1/3 cup chicken broth
1/3 cup grated Romano cheese
1/4 cup 1 % milk
3 Tablespoons olive oil
1 Tablespoon pignoli nuts
2 garlic cloves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 pound medium conchiglie (shell pasta)

To prepare the pesto, combine all of the ingredients except the potatoes and shells in a food processor. Process 30 seconds until creamy. Set aside.

Bring a large pot of salted water to a boil. Add the potatoes and cook 2 minutes. Stir in the pasta and cook according to the package directions.

Drain the pasta mixture and toss in a large serving bowl with the pesto. Serve immediately.

Variation:

Arugula Pesto:
Substitute arugula for the spinach, 2 Tablespoons walnuts instead of the pignoli and add 1/4 cup chopped fresh flat-leaf parsley.

Servings: 4
Source: 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy