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Curly Pasta with Feta, Spinach & Pine Nuts

September 14, 2015

New Ventures

Over the past few days I have really been focusing on my business and what I want to give back to the world.  I no longer wish for my kitchen to be solely based on myself or those closest to me.  I want to reach out further,  I want to reach out to the community and provide a sincere network dedicated to helping those in need of a support group.  We all have a relationship with food whether good or bad, each dish tells a story and artificial or natural all food is nourishment.  Through my food journey I have realised that food is love and I have realised that Kamaria’s Kitchen can potentially bring hope into other people’s lives.  This meal that I cooked for myself on a solo night of thinking is not just a dinner, it’s a dinner where I decided to develop my already great ambitions and turn my passions into another super power.  Also, pine nuts does wonders to the texture of soft pasta dishes.  This meal also tastes great as a salad with the addition of mayonnaise and salmon.

This recipe was taken from Nigella Lawson’s Nigella Kitchen ( Chatto & Windus, 2014).

IMG_4092

Ingredients:

500g fusilli, 50g pine nuts, 1 onion (peeled and sliced), 500g frozen leaf spinach, 200g feta cheese, salt & pepper (to taste).

Method:

  1. Boil water for the pasta.
  2. Toast the pine nuts by tossing them about in a hot, dry heavy based pan.  When golden place on a cold plate.
  3. Heat a little oil in the pan and add the onion and garlic.
  4. Stir for about 10 minutes.
  5. Add the frozen spinach.
  6. Drain the pasta and mix in the onion, spinach, pine nuts and feta cheese in a large mixing bowl.
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From → Main Meals

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