FUSILLI WITH ARTICHOKES SPINACH SUN-DRIED TOMATOES GARLIC AND PINE NUTS

A quick 30-minute weeknight meal!

 

Ingredients :

250g/9oz Fusilli Pasta

3 Cloves Garlic, minced

1/2 Cup Sun-dried Tomatoes, chopped

1 Tin 400g/10oz Artichoke Hearts, quartered

125g/4oz Fresh Baby Spinach

1/3 Cup Roasted Pine Nuts + extra for serving

3/4 Jar 200g/7oz Artichoke Paste

3/4 Cup Elmlea Double Cream (Heavy Cream)

 

Method

Cook Fusilli al dente. Drain.

In a large skillet, heat 3 tablespoons oil taken from the sun-dried tomatoes. Add minced garlic, chopped sun-dried tomatoes, quartered artichokes and cook for 2 minutes.

Add artichoke paste and cream. Cook on medium-low heat until it reaches a boil, reduce heat to low, add spinach and cook until just wilted then add the cooked pasta and pine nuts.

Serve with extra roasted pine nuts.

Enjoy!