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🍝 Pasta with Spinach and Cheese

668 kcal · 30 min · 4 servings

Ingredients

• 200 g young spinach
• 50 g pine nuts
• 1 clove garlic
• 1 handful parsley
• 80 g grated Parmesan
• 0.5 tsp lemon zest
• 7 tbsp olive oil
• salt
• pepper
• 400 g farfalle

Instructions

1. 1. Wash the spinach thoroughly and remove tough stems.
2. 2. Dry the spinach well.
3. 3. Set aside three large handfuls of spinach.
4. 4. Toast the pine nuts in a pan without oil until golden brown.
5. 5. Remove the pine nuts from the pan and let them cool.
6. 6. Peel the garlic clove.
7. 7. Wash the parsley and shake it dry.
8. 8. Place the remaining spinach, parsley, two tablespoons of pine nuts, the garlic clove, two tablespoons of Parmesan, the lemon zest, and six to seven tablespoons of oil in a blender.
9. 9. Blend the ingredients into a creamy paste.
10. 10. Season the pesto with salt and pepper.
11. 11. Cook the farfalle pasta in plenty of boiling salted water until al dente.
12. 12. Slice the second garlic clove thinly.
13. 13. Sauté the garlic slices in the remaining oil until translucent.
14. 14. Add the reserved spinach and sauté briefly.
15. 15. Drain the pasta and let it drain well.
16. 16. Add the pasta, pesto, and remaining pine nuts to the pan.
17. 17. Toss everything well to mix in the spinach.
18. 18. Divide the pasta among plates.
19. 19. Sprinkle the dish with the remaining Parmesan.
20. 20. Serve the pasta with a fresh salad if desired.

Nutrition per serving

• kcal: 668
• Protein: 23 g · Fett/Fat: 31 g · Carbs: 72 g