Penne with Spinach Sauce

I’ve had this in my recipe queue for some time now but I was waiting until I had all the ingredients on hand to try it out.  Either I had the spinach and no

No Cook Sauce

cheese or vice versa.  Fortunately since I used very little creme fraiche on the black bean soup I made last week I decided to substitute it in for the cream cheese-definitely a tasty upgrade.  The only other change I made was in the pasta- I didn’t have any penne on hand so I used some gemelli which has a nice bite to it when cooked al dente.  If you like things more acidic add either some lemon zest to the sauce or a squeeze of juice to your individual bowl.  I also like the fact that this recipe incorporates pureed spinach as well as whole to give it a balance of texture and color.