The sun has finally made an appearance for the first time since I’ve been back in St Andrews! To celebrate this welcome sign of spring, I’ve made my mother’s Spring Onion, Spinach, and Sundried Tomato Pasta with Pine Nuts. This pasta is incredibly simple to make, and is full of nutrition and flavour. When I was younger, I absolutely hated eating raw tomato, but I adored them when they were sun dried. In order to make sure I wasn’t missing out on the nutrients from tomatoes, my mother often made this pasta for me. Though I now eat raw tomatoes, I still firmly believe that tomatoes of the sun dried variety are far superior. The sun dried tomatoes, however, are just one of the ingredients that makes my mother’s pasta so tasty! Spinach and spring onion, which are currently in season, add immense flavour, colour, and nutritional value to this dish! You can enjoy this pasta warm or cold and it’s perfect for a beautiful spring day!
Spring Onions are rich in Vitamin C, B12, and thiamine. They help promote cardiovascular health and can contribute to reducing cholesterol levels.
- Approx 150 grams of pasta (I used farfalle)
- 1/3 cup pine nuts
- 1 packed cup spinach
- 1/2 cup sun dried tomato
- 2 spring onions
- 2 tbsp olive oil (slightly more if tomatoes are dry)
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- Cook pasta according to the instructions on the package. Taste-testing is the best way to make sure it’s al dente!
- In a small pan, lightly toast the pine nuts. Be careful not to let them burn.
- While the pasta is boiling, slice the spinach and sun dried tomato into strips and chop the spring onions.
- In a large bowl, mix all of the ingredients together. If it seems dry, add a bit more olive oil.
- Serve warm or cold and enjoy!