Fusilli with Artichokes Spinach Sun-Dried Tomatoes Garlic & Pine nuts
A quick 30-minute weeknight meal!
[adrotate group="2"] [adrotate group="4"]Fusilli with artichokes, spinach, sun-dried tomatoes, garlic, and pine nuts is a vibrant, flavorful pasta dish with delightful textures.
Ingredients
- 250g/8.8oz Fusilli Pasta
- 3 Cloves Garlic, minced
- ½ Cup Sun-dried Tomatoes, chopped
- 1 Tin 400g/10oz Artichoke Hearts (quartered)
- 125g/4.4oz Fresh Baby Spinach
- 1⁄3 Cup Roasted Pine Nuts + extra for serving
- ¾ Jar 200g/7oz Artichoke Paste
- ¾ Cup Elmlea Double Cream (Heavy Cream)
Method
Cook Fusilli al dente. Drain.
In a large skillet, heat 3 tablespoons oil taken from the sun-dried tomatoes.
Add minced garlic, chopped sun-dried tomatoes, quartered artichokes and cook for 2 minutes.
Add artichoke paste and cream.
Cook on medium-low heat until it reaches a boil, reduce heat to low, add spinach and cook until just wilted then add the cooked pasta and pine nuts.
Serve with extra roasted pine nuts.
Enjoy!