Lifestyle
Trofie pasta with creamy spinach sauce and toasted pine nuts
Serve this dish immediately while it's warm, garnished with extra Parmesan and a few fresh spinach leaves for a pop of colour.
Looking for something a little different for meat-free Monday? This Trofie pasta with creamy spinach sauce and toasted pine nuts hits all the right notes. Trofie is a short, twisted pasta from Liguria, Italy, designed to grip thick sauces. Its unique shape means every bite is perfectly coated. Toasted pine nuts are the finishing touch to this dish, adding a warm, nutty crunch.
Ingredients
- 400g Trofie pasta
- 300g fresh spinach leaves
- 3 cloves garlic, minced
- 200ml fresh cream
- 1/4 cup pine nuts, lightly toasted
- 50g Parmesan cheese, freshly grated
- 2 tbsp olive oil
- Salt and pepper to taste
Method
- Bring a large pot of salted water to a boil. Cook the Trofie pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the fresh spinach to the skillet, stirring until wilted. Season with a pinch of salt and pepper.
- Transfer the sautéed spinach to a blender or use an immersion blender directly in the skillet. Add the fresh cream and blend until smooth and creamy.
- Return the spinach sauce to the skillet, adjusting seasoning with salt and pepper. Simmer gently for 2-3 minutes.
- Toss the cooked Trofie pasta in the creamy spinach sauce until well coated.
- In a separate pan, lightly toast the pine nuts until golden.
- Serve the pasta topped with freshly grated Parmesan and the toasted pine nuts.
