Penne with spinach, blue cheese and almonds recipe

Penne with spinach, blue cheese and almonds
Penne with spinach, blue cheese and almonds

Penne with spinach, blue cheese and almonds

This simple pasta is full of goodness: the spinach is rich in folic acid (essential for any woman who is, or who's planning to become, pregnant); the cheese and almonds are wonderful sources of calcium; tomatoes give you masses of vitamin C; and the pasta will provide lots of slow-release energy. (Serves 4)

Fresh young spinach: 1kg

Mild blue cheese Irish Cashel Blue or Italian dolcelatte are excellent: 110g

Natural live yoghurt: 3-4 tablespoons

Flaked almonds: 2 heaped tablespoons, toasted in a little butter until golden

Fusilli or other short pasta, fresh or dried: 450g

Tomatoes: 4, sliced

Spring onions: 4, large, sliced

Capers: 1 heaped teaspoon, rinsed well

Vinaigrette dressing: 3-4 tablespoons

Steam the spinach, drain well and put into a blender with the cheese, yoghurt and almonds / Whiz until smooth, adding more yoghurt if the mixture seems too thick / Cook the pasta according to the packet instructions / Drain, put into a large bowl, add the almonds and sauce immediately and stir - the heat of the pasta will warm the sauce / Arrange the tomatoes and onions on a plate / Squeeze the capers between your fingers ,arrange on the salad and drizzle with the dressing / Serve.

This pasta tastes good cold. Pack it in a small container to take to work or school.



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