Orecchiette with spinach, Dolcelatte and hazelnuts
Serves: 4
Prep time: 10 mins
Total time:
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Orecchiette with spinach, Dolcelatte and hazelnuts
Serves: 4
Prep time: 10 mins
Total time:
See more recipes
Nutritional information (per serving)
Calories
607Kcal
Fat
27gr
Saturates
11gr
Carbs
65gr
Sugars
4gr
Fibre
6gr
Protein
22gr
Salt
0.7gr
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.
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.
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
- 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.
- Meanwhile, heat a large frying pan and add the hazelnuts; stir over a medium heat until golden brown. Remove from the pan.
-
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.TipOrecchiette 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.
- 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.