Farfalle with Spinach and Pine Nuts

• 500 g farfalle (depending on appetite)
• 2 bunches English spinach, washed and blanched
• 75

Remove the thick stems from the spinach, press out all the excess water and chop it roughly. Heat 20 ml of the olive oil over a low flame. Slowly soften the garlic, being careful not to brown it. Add the spinach and continue cooking until the spinach is thoroughly heated through. Season to taste.

In a separate small saucepan heat the tomato coulis.

In a frying pan heat the remai