spinach pasta dish

1 package (16 oz) linguine (or quinoa pasta) ·
1 cup pine nuts ·
5 large cloves garlic, minced ·
½ cup water ·
¾ tsp dried red pepper flakes ·
12 oz washed and trimmed spinach leaves, coarsely chopped ·
¾ cup loosely packed chopped, fresh basil ·
1 cup cherry or grape tomatoes, cut to desired size
optional: finely ground cashew nuts*
Directions Cook pasta. Meanwhile, dry-toast pine nuts in a large wok or skillet, stirring constantly, for 3 – 5 minutes, until fragrant. Remove and set aside. In same pan, sauté garlic and pepper flakes in ½ cup water for 1 minute. Stir in spinach and toss over high heat until wilted, 2 to 3 minutes. Add more water (a few tablespoons at a time) if necessary. Try not to overcook the spinach. Drain pasta and put in large bowl. Add spinach, pine nuts, tomatoes, basil, and salt and pepper to taste. Serve immediately.
* Finely ground cashews are a great substitute for Parmesan cheese when sprinkled onto your favorite dishes