Spinach, Feta and Pine Nut Pasta

    30 minutes

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

    256 people made this

    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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    Reviews in English (197)


    I thought this was wonderful. It was very tasty and fun to make. My advice to anyone who makes it, make sure you use balsamic vinegar at the end (it's not optional!), otherwise this will be a very bland dish. I skipped over the balsamic vinegar for the first bite, thought it was boring, then added it in and it transformed the dish and rocketed it from 3 stars to 5. This also tastes great with baked zucchini chips on the side.  -  25 Feb 2006  (Review from Allrecipes USA and Canada)


    This was a hit and a miss in our house. I liked the idea of the feta, but not hubs, so I unfortunately had to leave it out. I loved the little spark the red pepper flakes added, but it was a little too hot for hubby's sensitive innards, so be careful with children or those who can't tolerate any "heat." And I didn't even use as much as the recipe called for! Because this is such a fresh and colorful dish I thought it would be better suited with fresh basil, and I used halved grape tomatoes for additional color and texture. I went heavier on the garlic, about one clove for the recipe scaled to two servings. I served this with a rather robust chicken dish so the fact this was light on any additional spices or herbs made this the perfect accompaniment. I think what I like best about this is that it's just so darn pretty on the plate!  -  11 Feb 2009  (Review from Allrecipes USA and Canada)


    Very good. I tried this recipe to use up some extra pine nuts and I wasn't just pleasantly surprised, I was astonished how good it was. The cheese adds a delicious creaminess; the tomatoes provide a refreshing tang; the pine nuts give a wonderful fragrance; the orzo and wilted spinach in spices serve as a nice base. And it's quite pretty.
    One nice feature of the recipe is that the main ingredients are prepared separately so each person can mix them to his or her own preference. (I like more spinach (50% more) and much more tomatoes (100% more) and less cheese (33% less).)
    Some changes: I used half the olive oil and 2/3rds the butter.
     -  08 May 2005  (Review from Allrecipes USA and Canada)