Pasta with mozzarella and pine nuts M

J for Jellyfish
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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

400 g pasta

200 g baby spinach

1 garlic clove, finely chopped

4 Tbsp. Extra Virgin Olive Oil

3 Tbsp. roasted pine nuts

salt and pepper

125 g buffalo mozzarella

DIRECTIONS

1. Cook the pasta according to the instructions on the package. Drain in a strainer when done.


2. Fry spinach and garlic in olive oil. The garlic should not get any colour.


3. In a dry frying pan, roast the pine nuts until golden brown.


4. Add spinach and garlic to the pasta and sprinkle pine nuts.


5. Taste salt and pepper.


6. Shred the buffalo mozzarella into pieces, and scatter onto the pasta right before serving.

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Image by Jeff King

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