Spinach, Feta and Pine Nut Pasta

Spinach, Feta and Pine Nut Pasta


253 people made this

This easy pasta dish makes a tasty side or a perfect vegetarian main. The spinach, feta and pine nuts mix perfectly with the risoni.


Serves: 8 

  • 500g uncooked risoni pasta
  • 1/2 cup (125ml) olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon chilli flakes
  • 1 cup (185g) pine nuts
  • 300g baby spinach
  • 1/8 cup (30ml) balsamic vinegar
  • 250g crumbled feta cheese
  • 1/2 fresh tomato, chopped
  • 1/2 teaspoon salt to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked risoni works best for this dish.) Drain, transfer to a mixing bowl.
  2. Heat olive oil and butter in a large frypan over medium high heat, stirring to blend. Stir in garlic, basil and chilli flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
  3. Toss spinach mixture with risoni pasta. Serve with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed.

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