Spinach, Pinenut and Cherry Tomato Rigatoni

3 cups 750 ml   uncooked Rigatoni
0.5 cup 125 ml   Pinenuts
3 tbsp 45 ml   Olive Oil
1 cup 250 ml   Feta cheese, crumbled
1 package   frozen Spinach
1 cup 250 ml   Cherry Tomatoes, halved

1. Preheat oven to 375*F. Lay pine nuts on a baking sheet and drizzle lightly with olive oil. Bake for 7-10 minutes, shaking the pan occasionally until the nuts are golden brown.

2. In a small sauce pan, bring a cup of water to a boil. Add the frozen spinach and boil until completely thawed. Drain the spinach well.

3. Bring a large pot of water to a boil. Add salt and pasta cooking for 4-5 minutes, or until cooked. Drain pasta.

4. Keep pasta in large pot and put over element over low heat. Add two tablespoons of olive oil, stirring to coat. Add the spinach, feta, pine nuts and cherry tomatoes and stir quickly over the heat. The feta should melt slightly, and the tomatoes should blister a little. Dash with salt and pepper and serve.