Farfalle With Spinach, Avocado & Tomatoes
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 16minutes
Total time is 26minutes
Serve is for 4 people
Estimated cost per serve is 8.43 dollar
Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 400grams dried farfalle pasta
- 2tablespoons olive oil
- 4 spring onions, chopped
- 1 clove garlic, finely chopped
- 1teaspoons crushed dried chillies
- 350grams baby spinach leaves
- 2/3 cup vegetable stock
- 4 slow-roasted tomatoes, chopped
- 175grams baby plum tomatoes, halved
- 30grams sliced black olives
- 1 1/2tablespoons pickled capers
- 2 avocados, peeled, stoned, and diced
- 1tablespoons lemon juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3tablespoons pumpkin seeds
- 1 lemon, cut into wedges (to garnish)
- 1tablespoons basil leaves, torn
Description
Slow-roasted tomatoes are sold in vacuum packs. Sun-dried tomatoes, drained of oil, may be used instead.
Method
Step 1 of 3
Cook the pasta according to the packet instructions. Drain. Heat the oil in a deep-sided sauté pan or wok. Add the spring onions and garlic and fry, stirring gently, for 1 minute. Stir in the chillies.
Step 2 of 3
Add the spinach and stock and simmer, turning over gently for about 2 minutes until beginning to wilt. Gently fold in the pasta and the remaining ingredients. Simmer for 3 minutes until most of the liquid has been absorbed.
Step 3 of 3
Pile into warmed, shallow bowls. Garnish with lemon wedges and a few torn basil leaves.
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