I just love Italy, and I really adore spaghetti! I love the stringiness of it and enjoy sucking it up slowly through my teeth. Not the most polite thing to do! But hey, you’re only a kid once, right?  I couldn’t resist this recipe when I found it in a supermarket magazine, because it includes not only my fave pasta, but spinach and walnuts too! Both ingredients are fabulously healthy and delicious to eat. Believe me, this recipe tastes really good and it super-easy to make!

Spaghetti con Spinaci e Noci

(serves 4/5)

What you need

• 500 g of spaghetti
• 2 Tbsp of organic cold pressed walnut oil
• Sea salt
• 100 g of chopped walnuts
• 4 leeks (trimmed)
• 15 g of organic butter
• 180 g of baby spinach leaves
• 50 g of sultanas
• sprinkling of finely grated parmesan on each dinner plate
• Season with coarsely ground black pepper

What to do

Heat the walnut oil slowly in a large, deep rimmed fry pan and add the walnuts, cook them for about 1 minute, then remove them with a slotted spoon and set aside. Next, add the leeks and butter to the pan, stir and allow them to sweat with the lid on until softened. Now add the spinach and sultanas for a minute or so, until the spinach wilts. Turn off the heat and leave, with the lid on.

Place the spaghetti in a large pan of boiling water with a little salt and a dash of oil and simmer until it’s al dente. Don’t overcook. Mum taught me that this is key to a great pasta. She’s right, there’s nothing worse than soggy spaghetti-believe me! After about 7 minutes, drain the spaghetti while it’s still hard in the centre, but soft on the outside. Finally mix the spaghetti with the gently fried vegetables and nuts you set aside  earlier.

Serve straightaway with generous helpings of parmesan and coarsely black pepper.

Enjoy 🙂 Amber x

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