Fusilli with Pine Nuts


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I’m getting quite into pine nuts. I accidentally bought 2 kilos in a frenzied shopping trip to a Greek deli the other day and I’ve been looking for an excuse to rid myself of them ever since. This is a simple pasta dish that doesn’t need much cooking at all.

This will serve 2-3 people



250g ricotta cheese
1/4 cup pine nuts
3-4 strips of jarred roasted red pepper (chopped)
1/2 tablespoon extra virgin olive oil
1 small cove garlic (minced)
500g fresh spinach (washed, trimmed and cut in 1/2)
250g fusilli pasta
1 tablespoon unsalted butter
parmesan cheese
salt & pepper

Put a large pan of water on the back burner to heat up. Heat the oven to 140ºC. In a large ceramic bowl combine the ricotta, pine nuts and peppers with a little salt & pepper and set aside. Heat the oil in a large frying pan over a moderate heat. Add the garlic, let it sizzle then add the spinach and toss, stir until it’s wited then remove from the heat and add to the ricotta mixture. Stir in well, then cover in foil and place in the oven to warm gently.
The pasta water should be boiling now, so pop the pasta in and cook according to the instructions. When it’s ready reserve one cup of the cooking liquid then drain well and return to the pan. Take the spinach mix out of the oven and add it to the pasta together with the butter. Add a little of the cooking water if it’s dry before serving.

Sprinkle over a little cheese and a little more pepper and you’re done.

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