I wish you could ‘taste’ photos, because this picture does not do justice to how delicious this tasted! I was starving and wanted this in my belly as quickly as possible so didn’t spend too much time trying to get a better photo of this! But trust me on this one, it is worth making!
It is so quick and easy, and bursting with flavour. The zest of the lemon gives this such a fresh taste, which balances the earthy pinenuts and olive oil. It makes a lovely quick lunch or a delicious dinner along with garlic bread, a salad, and a nice glass of wine, or two! I use spelt pasta as I try to avoid using wheat where I can. Spelt is more nutritious and has a higher protein content. Taste wise, it tastes exactly the same as wholemeal wheat pasta.
- 1 portion spelt pasta
- 1 clove garlic, minced
- 2 tbsp pine nuts
- 1 handful baby spinach
- Zest of 1 small lemon
- 2 tbsp Organic extra virgin olive oil
Cook the pasta in boiling, salted water for about 8 minutes. Gently heat the olive oil in a pan over a low heat and then add the garlic. Allow to heat and infuse for a minute or two, but do not allow it to sizzle. You want to warm the garlic, not fry it. Turn the heat off and mix in the drained pasta. Add in the spinach and stir until it has wilted. Mix in the pinenuts and lemon zest and serve.