250g mix of spring greens & Spinach
300g wholewheat thin spaghetti
3tbsp pine nuts
2 x Spring Garlic or 2 cloves garlic, pressed
Pinch red pepper flakes
Sea salt and black pepper to taste
3tbsp Parmesan cheese or yeast flakes
Cook the pasta according to directions.
Meanwhile slice the spinach and spring greens, then toast the pine nuts and save. Fry spring garlic until soft, toss in your greens, cook for 3 mins and sprinkle with salt and pepper to taste.
Add greens into the pasta and toss with olive oil. Top with pine nuts, parmesan shavings/yeast flakes and serve with lemon wedges.
April 30th, 2014 → 10:36 am @ Craig Bayne