Catalan-Style Spinach and Pasta
Serves 6

1/2 pound short pasta, cooked al dente and drained
1 tablespoons extra virgin olive oil
1 clove garlic, minced
2 pound baby spinach leaves, cleaned
1 tablespoons balsamic vinegar
4 tablespoons golden raisins, divided in two
6 tablespoons toasted pine nuts, divided in two
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Heat oil in a large pot over medium high heat. Add garlic and spinach and cook just until spinach begins to wilt. Remove from heat and transfer spinach to a food processor. Add vinegar, half of the raisins, half of the pine nuts and pulse to make a spinach sauce, adding olive oil to achieve desired consistency. Salt and pepper to taste. Add sauce to cooked pasta in the same pot and cook for 1 minute for flavors to meld, and then toss with remaining raisins and pine nuts to serve.