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Lemon, Pinenut, Raisin and Spinach Pasta
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Peter Gordon
Published 2003
This makes for a great luncheon or brunch dish, rich yet light at the same time, with a zing of lemon to counteract the sweetness of the raisins. Penne, Iinguine or fusilli would all work equally as well in this dish.
Ingredients
300 g 10 Β½ oz 60 ml 2
Method
Cook pasta in plenty of salted water until al dente. Drain in a colander.
Meanwhile, heat a frying pan over medium-high heat, add oil and onions and cook 1 minute until onions soften. Add pinenuts and continue to cook until they become golden, then add raisins and cook until they begin to swell and caramelise, stirring frequently.
Peel rind off one lemon with a potato peeler and
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