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    Spinach, Lemon and Pine Nut Spaghetti

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    Spinach, Lemon and Pine Nut Spaghetti

    This nutritious pasta dish is so simple to make and is ready in about 20 minutes. The cheese is a good source of calcium while the pine kernels are rich in vitamin E, which helps to increase the body's immune response and also promotes healthy skin. And, best of all, it's utterly delicious.

    • Preparation time: 5 minutes
    • Cooking time: about 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 100g pack pine kernels
    • 200g spaghetti
    • 2 tbsp extra virgin olive oil
    • 225g bag Waitrose Baby Spinach
    • Zest and juice of 1 lemon
    • 2 tsp Acetum Balsamico Bianco (white balsamic vinegar)
    • 1 small clove garlic, chopped
    • 25g Parmigiano Reggiano shavings, to serve


    1. Place the pine kernels in a small frying pan over a low heat and toast gently, taking care as they brown very quickly. Once golden brown, remove from the pan.
    2. Cook the pasta in a large pan of water according to the pack instructions, drain and return to the pan. Add the olive oil, spinach, lemon zest and juice, white balsamic vinegar, garlic and the toasted pine kernels, then season.
    3. Toss until all the ingredients are evenly mixed. Serve topped with shavings of Parmigiano Reggiano and a little freshly ground black pepper.

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