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Spinach Fusilli with Olives, Semi-Dried Cherry Tomatoes, Red Pepper Drops and Pine Nuts

Spinach Fusilli with Olives, Semi-Dried Cherry Tomatoes, Red Pepper Drops and Pine Nuts

Spinach Fusilli with Olives, Semi-Dried Cherry Tomatoes, Red Pepper Drops and Pine Nuts

Serves 2-4

250g Girolomoni spinach fusilli pasta

2- 3 Tbsp Salvagno pitted olives in oil

2- 3 Tbsp Sabato semi-dried cherry tomatoes

2- 3 Tbsp Sabarot red pepper drops

2- 3 Tbsp Pinoli pine nuts

Parmigiano-Reggiano  as desired, grated

Sal de Añana mineral salt

 

Preheat oven at 180°C.

Cook pasta in plenty of salted, boiling water until ‘al dente’– approximately 7 minutes.

Meanwhile, on separate lined ovenproof trays, warm olives (around 10 minutes) and toast pine nuts* (5-8 minutes) in the oven until fragrant.

Alternatively, warm olives and toast pine nuts in separate skillets on the stove top on medium heat until fragrant.

Reserve oil from olives for the pasta.

Drain pasta and add back into the pot along with all other ingredients.

Check the seasoning, and garnish with more grated Parmigiano.

 

*Pine nuts can also be toasted in the microwave. Simply spread them out on a microwave-safe plate and heat for 1 minute on high power. Stir and continue to heat in 30 second intervals until golden brown, stirring before each interval.

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