1 tbsp. butter
8 tbsp. olive oil
1/3 c. pine nuts
3 garlic cloves, minced
3 (10 oz.) pkgs. frozen chopped spinach, thawed, well drained
4 lg. plum tomatoes, seeded, finely chopped
1 lb. mostaccioli or penne pasta, freshly cooked
12 oz. Feta cheese, crumbled
Salt and pepper

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add pine nuts and garlic and saute until nuts are light and brown, about 5 minutes.

Add spinach and tomatoes and saute until heated through, about 3 minutes.

Place cooked mostaccioli in serving bowl. Add remaining 6 tablespoons oil to pasta and toss. Pour spinach-pine nut mixture over and toss to coat. Add Feta. Season with salt and pepper and toss thoroughly. Serve immediately.