Spring Onion, Spinach, and Sundried Tomato Pasta

Spring Onion, Spinach, and Sundried Tomato Pasta

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.  You can enjoy this pasta warm or cold and it’s perfect for a beautiful spring day!

Spring Onions

Spring Onions are rich in Vitamin C, B12, and thiamine. They help promote cardiovascular health and can contribute to reducing cholesterol levels.


Serves 4:

  • 4 portions of of pasta (I used farfalle)
  • 2/3 cup pine nuts
  • 2 packed cups spinach
  • 1 to 1.5 packed cups sun dried tomatoes in olive oil
  • 3-4 small/medium sized spring onions
  • 3-4 tbsp extra virgin olive oil (depending on the oil content of sundried tomatoes and how much pasta you used per portion, you may want to add more or less)
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste


  1. Cook pasta according to the instructions on the package in salted water. Taste-testing is the best way to make sure it’s al dente!
  2. While the pasta is boiling, slice the spinach and sun dried tomatoes into strips and chop the spring onions.
  3. In a small pan, lightly toast the pine nuts. Be careful not to let them burn and set them aside.
  4. Once the pasta has cooked, drain the pasta but reserve some of the water
  5. In a large bowl, mix all of the ingredients together. Taste for seasoning. If it seems dry, add a bit more olive oil. You can also add a few tbsp of the pasta water if you do not want to use too much oil, but I would avoid using more than a few tablespoons.
  6. Serve warm or cold and enjoy!

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