Gluten-free pasta with spinach, pine nuts and raisins

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Spinach200 g
• Pine nuts10 g
• Raisins10 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano10 g
• Saltto taste

Contains: lactose, nuts, sulphites,

In season: March – May, October – November

Method

1. Soak the raisins in a small cup of warm water for 10 minutes; bring plenty of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the spinach well and remove the toughest stems.
3. Add the gluten-free pasta and cook for the time on the packet, stirring often, until al dente.
4. Meanwhile heat the olive oil in a wide frying pan over medium heat with the crushed garlic for a minute, add the pine nuts and toast for a minute, until golden; add the still-damp spinach with a pinch of salt and cook for 2–3 minutes, stirring, until wilted.
5. Remove the garlic and stir in the squeezed raisins.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the spinach and grated Parmigiano for a minute, loosening if needed.