Spinach, I’m not your biggest fan but I’m liking you more and more. When I used to live in London, I used to love baby spinach leaves and I used to use them in salads and pasta. Since I’ve been trying more vegetarian dishes lately, spinach is one of the ingredients vegetarians should consume more. I’ve used it as a side earlier this week, but today I wanted something different.
A couple of hours later, I came up with this delicious dish: Fussilli + Creamy Spinach Sauce.
Fussilli / Spinach (150g) / Fresh Cream (or Mascarpone) / half a lemon, squeezed / Pine Nuts / Parmesan or Feta
In a blender, put in the spinach, fresh cream and the lemon juice (you can add some grated parmesan or feta). Add some salt and pepper and garlic. Blend together until it’s a smoothly textured sauce. Boil the pasta. Slightly toast the pine nuts. Mix the sauce and the pasta, add the pine nuts, add some cheese and some chilli. Serve.
Mine looked something like this:
Yummy you say?
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