Farfalle with Spinach, Mozzarella and Walnut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g Farfalle
- 400 g spinach leaves
- 20 g tomato (s), flakes
- 300 ml vegetable stock
- 100 g walnuts
- 1 onion (s)
- 1 clove garlic
- 125 g mozzarella, mini balls
- 1 tablespoon olive oil
- 1 squirt lemon juice
- 1 small chilli pepper (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet.
- Peel and finely dice the onion, peel the garlic and chop very finely. Heat olive oil in a pot. Sauté the onions and garlic in it. Deglaze with the broth. Add the spinach, cover and let it collapse over a medium heat for about 9 minutes, core the chili pepper and add it, it will be removed again later. Now add the tomato flakes or the chopped dried tomatoes. Season with salt and pepper and a squeeze of lemon juice. Remove the chilli and puree the spinach to create a creamy sauce.
- Roast walnuts in a pan without fat. Then add to the spinach.
- Drain the mozzarella and mix into the sauce with the pasta. Arrange everything on plates.
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