EVERYDAY Fusilli with glorious green spinach sauce SERVES 4 PREP 10 mins COOK 10 mins Easy 400g fusilli pasta spirals 225g bag baby spinach 1 garlic clove 250g tub mascarpone Juice of ½ large lemon 30g grated Parmesan (or vegetarian alternative), plus extra to serve 55g pine nuts, lightly toasted
1 Cook pasta following pack instructions. Meanwhile, put half the spinach in a food processor with garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce. 2 Drain the pasta thoroughly and return to the pan over low heat. Stir in sauce, pine nuts and remaining spinach, until spinach has wilted. Serve sprinkled with cheese. PER SERVING 770 kcals, protein 20g, carbs 80g, fat 43g, sat fat 21g, ďŹ bre 5g, sugar 7g, salt 0.53g
Fresh flavour combination
August 2012 BBC Good Food Middle East 27