• Fusilli With Spinach, Currants And Pine Nuts
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Fusilli With Spinach, Currants And Pine Nuts

Fusilli With Spinach, Currants And Pine Nuts

  1. 1 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Pine Nuts
  4. 1 tbsp Kalamata Olives
  5. 1 Each Green Spring Onions
  6. 1 Clove Garlic
  7. 125 g Fusilli
  8. 25 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 tbsp Currants
  11. 40 g Baby Spinach
  1. 1 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Pine Nuts
  4. 2 tbsp Kalamata Olives
  5. 1 Each Green Spring Onions
  6. 1 Clove Garlic
  7. 250 g Fusilli
  8. 50 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 tbsp Currants
  11. 80 g Baby Spinach
  1. 2 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 tbsp Pine Nuts
  4. 3 tbsp Kalamata Olives
  5. 2 Each Green Spring Onions
  6. 2 Clove Garlic
  7. 375 g Fusilli
  8. 75 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 tbsp Currants
  11. 120 g Baby Spinach
  1. 2 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 4 tbsp Pine Nuts
  4. 4 tbsp Kalamata Olives
  5. 2 Each Green Spring Onions
  6. 2 Clove Garlic
  7. 500 g Fusilli
  8. 100 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 4 tbsp Currants
  11. 160 g Baby Spinach
  1. 3 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 6 tbsp Pine Nuts
  4. 6 tbsp Kalamata Olives
  5. 3 Each Green Spring Onions
  6. 3 Clove Garlic
  7. 750 g Fusilli
  8. 150 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 6 tbsp Currants
  11. 240 g Baby Spinach

Prep:

  1. Trim and slice spring onions.
  2. Pop a pot of salted water on to boil.
  3. Rinse baby spinach.
  4. Wash and chop tomatoes.
  5. Peel and crush garlic.

Method:

  1. Serve pasta topped with pine nuts.
  2. Add pasta to sauce along with a little of the reserved pasta water to loosen and make glossy. Mix well. Crumble feta and gently stir.
  3. Meanwhile, heat oil (0. 5 tbsp/person) in a non-stick frying pan over a low heat. Add spring onions and garlic. Cook, stirring occasionally until soft. Turn heat up a little and add olives, currants and tomatoes. Cook, stirring occasionally for 5 minutes or until flavour is beginning to develop. Add spinach and a generous pinch of salt and pepper, cooking for 30 seconds to wilt spinach.
  4. Boil pasta for 10 minutes until al dente. Drain, reserving a mug of the cooking water. Return pasta to same pan. Cover to to keep warm.
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