Fusilli with Glorious Green Spinach Sauce
|Fusilli pasta||14 Ounce (400 Grams)|
|Baby spinach||225 Gram (1 Bag)|
|Garlic||1 Clove (5 gm)|
|Mascarpone||250 Gram (1 Tub)|
|Lemon juice||1 Tablespoon (Juice Of 1/2 Large Lemon)|
|Grated parmesan||1 Ounce (25 Gram, Plus Extra To Serve)|
|Pine nuts||2 Ounce, lightly toasted (50 Gram)|
1. Cook pasta according to pack instruction Meanwhile, put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce.
2. Drain the pasta thoroughly, then return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach until the spinach has just wilted. Season,, then serve with some extra Parmesan sprinkled over.