Farfalle with Spinach and Pine Nuts from Tony Bilson's Recipe Book by Tony Bilson
Remove the thick stems from the spinach, press out all the excess water and chop it roughly. Heat 20 ml of the olive oil over a low flame. Slowly soften the garlic, being careful not to brown it. A...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Measuring spoon
- Spoon
Ingredients
- 4 cloves garlic, crushed
- 75 ml olive oil
- 2 bunches English spinach, washed and blanched
- 500 g farfalle (depending on appetite)
- 60 g pine nuts
- 150 ml tomato coulis
- salt
- pepper
- 4 tbl chopped basil
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