spicy cashew-dill penne

• 8oz penne
• ½ cup sun dried tomatoes
• 2 tsp olive oil
• ¼ cup raw cashews
• 3–5 dried chiles
• 1 cup half-and-half
• 1 tsp salt
• 6 cloves garlic, finely chopped
• 4 cups fresh spinach
• ¼ cup fresh dill, chopped

1. Cook the pasta, reserving 1c or more of its cooking water
2. Rehydrate the tomatoes in the pasta water for 15 min
3. Heat the oil over medium-high heat and stir-fry until the nuts are reddish brown and the chiles have blackened, 1–2 min. Remove them to a jar, leaving the oil over low to medium heat.
4. Blend the nuts, chiles, ½ cup of the half-and-half, and salt together.
5. Fry the garlic in the oil for about a minute. Add the spinach and stir-fry until wilted. Add the cashew-chile paste, and rinse the blender with the rest of the half-and-half, and add to the skillet.
6. Pour in the cooked pasta, along with the dill and sun-dried tomatoes.
7. Simmer for a few minutes, and serve.