Fusilli pasta with spinach, pine nuts and Gruyère cheese

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serves 4

  • 400 g of Fusilli spiral noodles
  • 1 shallot, cut into strips
  • 1 sliced clove of garlic
  • 50 g of butter
  • 400 g of spinach
  • salt, black pepper from a mill
  • 30 g of roasted pine nuts
  • 100 g of grated Gruyère

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  1. 1 Cook the fusilli in boiling water until al dente. Drain.
  2. 2 Sauté the shallots and garlic in the butter. Add the spinach, season and sauté until it wilts. Drain in a colander.
  3. 3 Mix the fusilli in with the spinach. Serve on warmed plates and sprinkle with the pine nuts and Gruyère.

Cheese in this recipe