1/4 cup (50 g) oil-packed sun-dried tomatoes, drained

1/4 cup (10 g) fresh basil

2 tbsp (30 ml) olive oil

1 tbsp capers, drained

1 garlic clove, peeled

2 cups (500 ml) milk

2 cups (500 ml) chicken broth

3/4 lb (340 g) pasta (such as penne, shells, spaghetti broken in half)

5 oz (140 g) baby spinach

Freshly grated Parmesan cheese, as desired

In a food processor, finely chop the sun-dried tomatoes, basil, oil, capers and garlic. Set aside the sun-dried tomato pesto (see note).

In a large pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Season with salt and pepper. Cook over medium heat for 8 minutes, stirring frequently, until the pasta is al dente.

Stir in the sun-dried tomato pesto and spinach. Cook for 1 minute, allowing the spinach to wilt and the sauce to thicken. Serve sprinkled with Parmesan.

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