This recipe came about as a quick what’s-left-in-the-fridge dinner when we got home late one evening after a hectic day. Feel free to substitute some ingredients to what you have available – mozzarella would be a good alternative to the feta and flaked almonds would work well if you didn’t have any pine nuts.
Serves 8
INGREDIENTS
16oz pasta – fusilli or penne would work well
a sprinkling of pine nuts – about ½ cup
1 small red onion, finely chopped
1 standard block of feta cheese (about 7-8oz)
4 large handfuls of baby spinach leaves, washed
handful of fresh basil, roughly chopped
a handful of raisins
grated zest of 2 lemons
a good glug of extra virgin olive oil
4 tablespoons Bomba! XXX
juice of 1 lemon or to taste
Kosher salt and freshly ground black pepper
Method
- Bring a pan of salted water to the boil. Drop in the pasta and cook according to the packet instructions until al dente. Once cooked, drain and leave to cool slightly.
- Lightly toast the pine nuts in a dry skillet over a medium heat and stir occasionally, being careful not to burn them. Once golden brown, remove from the pan.
- Meanwhile, finely chop the red onion and transfer into a large salad/serving dish. Crumble in the feta cheese then add the spinach leaves, basil, raisins, grated lemon zest and pine nuts. Finally add the warm pasta, Bomba, olive oil and lemon juice and stir through to combine all ingredients.
- Finally check the seasoning and add salt and pepper to taste should it need it.
