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Cavatappi with spinach, raisins and pine nuts

Serves 2

450g/1lb tender fresh spinach or frozen leaf spinach
25g/1oz raisins
40g/1 ½ oz butter
175g/6oz Cavatappi or similar pasta (Cavatappi is a corkscrew-shaped pasta, but if you can't find it you can use fusilli instead)
25g/1oz pine nuts
salt and freshly ground black pepper
freshly grated nutmeg
fresh Parmesan cheese, grated

First fill a saucepan with 2 litres/3 ½ pints of water and bring to the boil for the pasta.

Next prepare the spinach: if you are using fresh spinach, wash it in two or three changes of water and remove any tough stems. Put the fresh or frozen spinach into a saucepan and cook over a high heat until the spinach has wilted and is tender. If the frozen spinach is very solid you may need to add a few tablespoons of water to the pan to prevent it sticking. Drain the spinach, add the raisins and half the butter and leave on one side until the pasta is done.

When the water boils, add the pasta to the pan, then let it bubble away, uncovered, for about 8 minutes or until it is al dente. While the pasta is cooking, toast the pine nuts under a hot grill; keep your eye on them as they only take 1-2 minutes and can quickly burn. When they are golden brown, remove them from the grill and keep on one side.

Just before the pasta is ready, gently reheat the spinach. Drain the pasta, return it to the still-warm saucepan with the rest of the butter and add the spinach mixture and the toasted pine nuts. Season with salt, pepper and freshly grated nutmeg and serve at once on to warmed plates. Hand round the Parmesan cheese separately.

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