Penne with spinach, blue cheese and almonds recipe
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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