Leafy greens & pine nut spaghetti
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is one of my go to weeknight dinners when I want something that feels special but doesn't demand hours in the kitchen. Cavolo nero is packed with calcium and keeps you feeling full, making it the perfect base for a satisfying pasta. What I love most is how quick it comes together in just 25 minutes from start to finish, and the ingredients are pretty budget friendly too. The toasted pine nuts add a lovely richness while the sundried tomatoes bring that deep, concentrated flavour that makes the whole dish taste like you've spent way more time cooking than you actually have.
Ella x
Ingredients
- 40 gramsbenecol buttery taste spread
- 25 gramspine nuts
- 2 clove/sgarlic(finely chopped)
- 6sundried tomatoes(sun-dried tomatoes, chopped)
- 180 gramswholewheat spaghetti
- 200 gramscavolo nero(roughly chopped)
- ½unwaxed lemon(zest plus squeeze of juice)
- 30 gramsparmigiano reggiano
Detail level
Instructions
- 1
Heat 20g Benecol Buttery Taste in a large frying pan over a medium-high heat. Fry the pine nuts with a pinch of salt for 2-3 minutes until golden. Scoop out of the pan and set aside
- 2
Add the remaining 20g Benecol Buttery Taste to the pan with the garlic and sun-dried tomatoes; fry over a medium heat for 3-4 minutes until the garlic is turning golden. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 1 minute less than pack instructions. Scoop out a mugful of the cooking water, then drain.
- 3
Stir the cavolo nero into the garlic and tomatoes. Add a pinch of salt, then cover the pan with a lid and cook, stirring occasionally, for 7-8 minutes or until the greens have wilted. Add the drained pasta to the frying pan, along with the lemon zest and a squeeze of juice, half of the cheese and a glug of the cooking water. Stir over the heat for 1 minute, then transfer to bowls and scatter with the toasted pine nuts and remaining cheese.
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