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Varicoloured Whirlpool
A combination for a perfect mix with everlastingly tempting pasta is a sound prerequisite for a lunch that will appeal to your dearest, enjoy the summer and the pasta with spinach and pine nuts.
Preparation
40 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Clean and wash spinach and cut it into larger pieces.
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Mix bread crumbs, pine nuts and 25 ml water in a little bowl.
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Put the prepared breadcrumbs with pine nuts in an ample frying pan in a well heated olive oil and fry gently over a medium-high heat till the breadcrumbs turn slightly golden brown colour.
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Add crushed garlic, stir shortly and add the remaining 200 ml water.
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When the water starts boiling, add red pepper, one tablespoon Vegeta and stir.
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Add spinach, cover and cook for 5 minutes with gentle heat.
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Drain the tuna fish, add it to the sauce and stir.
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Add the cooked and drained pasta still hot to the sauce, stir gently but well, and remove from the flame.
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Peel off the lemon rind, cut it into thin sticks, sprinkle over the pasta and serve.
Advice
Instead of spinach you may use young Swiss chard.
