Fusilli with glorious green spinach sauce
- Preparation and cooking time
- Serves 4
- 400g fusilli pasta spirals
- 225g bag of baby spinach
- 1 garlic clove
- 250g tub mascarpone
- juice of ½ large lemon
- 30g grated parmesan (or vegetarian alternative), plus extra to serve
- 55g pine nuts , lightly toasted
- STEP 1
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.
- STEP 2
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.