If it’s not already, cook 1 lb of pasta in salted water. We like penne, but you can use rigatoni, fusilli, or any medium-length pasta noodle your family prefers! Reserve 1 cup of the pasta water.

In a large sauté pan, cook 8 ounces of cherry tomatoes sliced in half with ½ cup of pesto. Cook over medium heat until the tomatoes are heated through and beginning to blister.

Reduce the heat to low and add the 1 lb of cooked pasta. Stir until the pesto sauce and tomatoes are incorporated with the pasta.

Next, add the spinach and stir. Add the reserved pasta water in ¼ cup increments until the pesto and tomato pasta is at a consistency that you prefer. The pasta water will help to wilt the spinach.