Fusilli and Cheese Bowls
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 7 cups Fusilli
- 8 cups Spinach
- Nutmeg
- ¼ cup Pine nuts
- 1.333 cups sheep cheese (diced or crumbled)
- 3 Tbsps olive oil
- ¼ cup white wine vinegar
- 1 tsp honey
Preparation steps
1.
Cook the fusilli in boiling, salted water until al dente, drain and quench in cold water.
2.
Blanch the spinach in boiling salted water for 2 minutes, drain, quench in cold water and squeeze all the water out. Season with salt, ground black pepper and nutmeg. Toast the pine nuts in a pan without fat until golden brown.
3.
Whisk the olive oil with the vinegar, honey, and some salt and ground black pepper to form a dressing. Mix the pasta with the spinach, pine nuts and sheep's cheese and toss in the dressing. Spoon into bowls and serve.
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