Mushroom and Spinach Pasta

I haven't tried this recipe, but I've been throwing together a heap of recipes to try out this summer when my veggies come in. This one sounds like a winner.

• 8 ounces bow-tie pasta
• 1/4 cup pine nuts
• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 1/4 cup sun dried tomatoes, chopped
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 2 cups baby spinach
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup Parmesan cheese, grated

1. Cook pasta.
2. Toast pine nuts. (I do this in the toaster oven or in a dry cast iron skillet.)
3. Melt butter and olive oil in a skillet at medium to medium-high heat and saute mushrooms.
4. Reduce heat and add tomatoes and garlic and cook 2 minutes more.
5. Stir in wine to deglaze pan.
6. Stir in pasta and spinach, cooking only until spinach is wilted.
7. Add salt and pepper and top with cheese and pine nuts.