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Orecchiette with spinach, Dolcelatte and hazelnuts


Serves: 4
timePrep time: 10 mins
timeTotal time:
Orecchiette with spinach, Dolcelatte and hazelnuts
Recipe by Louise Pickford / Recipe photograph by Ian Wallace

Orecchiette with spinach, Dolcelatte and hazelnuts


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
607Kcal
Fat
27gr
Saturates
11gr
Carbs
65gr
Sugars
4gr
Fibre
6gr
Protein
22gr
Salt
0.7gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Ingredients

  • 350g dried orecchiette or conchiglie pasta
  • 50g blanched hazelnuts, roughly chopped
  • 1 tbsp olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, crushed
  • zest of 1 lemon
  • 2 x 260g packs young spinach, washed
  • 100g vegetarian Dolcelatte, diced
  • 100g full-fat cream cheese
  • freshly grated Parmesan or vegetarian alternative, to serve

Step by step

  1. Tip the pasta into a large saucepan of lightly salted, boiling water and cook for 10 minutes or until al dente. Drain well and then return the pasta to the pan.
  2. Meanwhile, heat a large frying pan and add the hazelnuts; stir over a medium heat until golden brown. Remove from the pan.
  3. Heat the oil in the same pan and gently fry the shallots, garlic, lemon zest and a little salt and pepper over a low heat for 5 minutes until softened. Add the spinach and cook, stirring, over a gentle heat for 2-3 minutes until wilted, then stir in the Dolcelatte and cream cheese.
    Tip
    Orecchiette or 'little ears' is a flat cup-shaped pasta that holds sauces well. Buy it from Italian delis, or replace with shell-shaped conchiglie pasta.
  4. Add the spinach and Dolcelatte mixture to the pasta, stir well over a low heat for 1 minute until the pasta is well coated with sauce. Divide between warmed bowls and serve topped with the toasted hazelnuts and some freshly grated Parmesan.

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