- 400g fusilli pasta spirals
- 225g bag of baby spinach
- 1 garlic clove
- 250g tub mascarpone
- juice of ½ large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 30g grated parmesan (or vegetarian alternative), plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 55g pine nuts, lightly toasted
Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce.
Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.