Summary

Ingredients

• 400 g spahetti
• 100 ml whipped cream
• 200 g spinach leaves, fresh or frozen
• 10 small cocktail tomatoes
• 25 g natural pine nuts
• 5 scoops mini mozzarella
• 5 tablespoon feta cheese (Patros mini cubes Mediterranean herbs)
• 1 pinch (s) pepper, coarser
• 1 pinch (s) salt

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Instructions

1. Add water and cook the spaghetti al dente. Meanwhile, defrost the spinach in a pan with a small dash of water. Wash tomatoes and cut in half.
2. When the spinach has thawed or you have just taken fresh, season with salt and pepper, add the cream and tomatoes and mix. Now add the mini mozzarella and Patros mini cubes and wait until the cheese melts nicely and combines with the cream sauce.
3. Since the Mediterranean sheep cheese is relatively salty and flavorful, surprisingly few herbs are required for this dish. But of course you can also try out and vary here according to your mood.
4. In addition, lightly toast the pine nuts in a separate pan.
5. Either you put the spaghetti and pine nuts directly into the pan at the end and mix everything together or you layer the pasta, sauce and finally the kernels on top; I made the latter because I had a little too much pasta.