Difficulty:
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves:
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Wholemeal Spaghetti
San Remo Reg No92 Tagliatelle Egg Noodle 250g
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San Remo Pasta Sauce Bolognese and Mushroom 500g
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves:
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Wholemeal Spaghetti
| Substitute Shape: | Wholemeal Linguine |
Ingredients
San Remo Reg Wholemeal Spaghetti 500g
Freshly ground pepper
450g fresh spinach, trimmed and washed
1 tsp olive oil
3 garlic cloves, finely chopped
½ cup sundried tomatoes
2 cups cooked broad beans, shelled and skinned
1 cup home-made or bought pesto e.g. broccoli or basil
¼ cup pine nuts
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Method
- Cook pasta according to packet directions. Drain.
- In a large frypan, heat the oil over medium heat.
- Add the garlic, sundried tomatoes, broad beans and pine nuts, and sauté for 3 minutes. Reduce the heat, add the pesto, and keep warm.
- Place the spinach in another frypan and cook, covered, over a medium heat, shaking the pan once or twice, until the leaves are wilted. Remove from the heat.
- Place the spaghetti and pesto sauce in a large bowl; toss well. Add the spinach and toss again. Add pepper and serve.
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