Linguine with Leaf Spinach

Cook linguine according to package directions. Toast the pine nuts in a non-stick frying pan without any oil. Clean spinach leaves, rinse thoroughly and chop only the large leaves. Place spinach in a colander to drain.

Remove skin from shallots and garlic and finely dice. Sauté both in oil in a large saucepan. Add the well drained spinach and stir until combined. Season spinach with salt, pepper and nutmeg.

For the sauce, bring vegetable soup to a boil. Pour in cheese and blend with a blender. Season cheese sauce with salt and freshly ground pepper to taste.

Mix the drained linguine with the spinach in a saucepan. Divide the spinach pasta evenly among four deep pasta plates and pour the cheese sauce over them. Finally, sprinkle each unit with the toasted pine nuts.

_______ [1] The original recipe used 200 g of “Gorgonzola-Mascarpone cheese”.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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