1 jar Costantino's Kitchen Tomato Basil Pasta Sauce
1½ cups vegetable stock
½ cup heavy cream
1½ teaspoons garlic powder
1 pound fresh spinach, chopped
½ cup ditalini pasta, cooked al dente
2 tablespoons fresh basil, chiffonade
Sea salt and freshly ground black
pepper, to taste
1 cup basil
¼ cup pine nuts
2 cloves garlic
Sea salt to taste
Freshly ground black pepper
¼ cup parmesan cheese
1 cup olive oil
6 tablespoons Parmesan cheese, grated
MAKE SOUP: Add sauce and stock to a blender and puree until smooth. Add to medium
saucepan, and bring to a boil. Simmer over moderate heat, stirring a few times, about 20
minutes. Add garlic powder and spinach. Cook, just until spinach is wilted. Add pasta, basil
and cream and simmer for 1 minute. Season to taste with salt and pepper.
MAKE PESTO: Mix ingredients in blender or food processor until a smooth paste forms.
SERVICE: Add a small dollop on the top of the soup for the guest to stir in before consuming.
Garnish with Parmesan cheese.