Ingredients:-

Fusilli Pasta Spirals – 400 gms.

Spinach – 225 gms, blanched

Garlic Clove – 1

Mascarpone – 250g

Juice – ½  Large Lemon

Parmesan Cheese – 30 gms, grated + extra to serve

Pine Nuts – 55 gms, lightly toasted

 

 

Method:-

  • Cook the Fusilli following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whiz to a smooth sauce.
  • Drain the Fusilli thoroughly and return to the pan over 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.