| Garlic and Spinach with Tortellini |
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| Written by Claire Hopley, 2008 | |
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This easy supper dish can serve vegetarians if you omit the prosciutto. 50g (2oz) pine nuts 200g (7oz) sultanas 75ml (3 fluid oz) olive oil 4-6 cloves of garlic, minced 400g (14oz) baby spinach 250g (8oz) cheese tortellini 55g (2oz) prosciutto cut in strips salt and fresh ground pepper to taste fresh grated Romano or Parmesan cheese as desired Toast pine nuts over medium heat in a small pan until they are golden and fragrant and set aside. Add the raisins to boiling water and let them sit for at least half an hour. Drain and set aside. Bring a large pot of water to a boil. Add pasta and cook until al dente - about 8-10 minutes or according to package directions. Meanwhile, pour the oil into a large sauté pan and place over medium heat. Add garlic and cook for just a minute until slightly fragrant. Add spinach and stir until greens are wilted. Drain the pasta, reserving some its water for use later. Place the pasta in large serving bowl. Add the nuts, raisins, herbs, spinach mixture, prosciutto, pepper, salt and grated cheese. Toss well. Add a little pasta water if the mixture seems dry. |
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