Ingredients
Units
Scale
- 1 bunch of fresh baby spinach - cleaned and dried and stems removed
- 2 oz. can of anchovies in olive oil
- Juice of 1/2 fresh large lemon
- 1 cup of freshly grated Romano cheese
- 1/4 cup of toasted pine nuts
- 1/4 cup of olive oil
- Pinch fresh ground sea salt
- 1/4 - 1/2 teaspoon fresh ground black pepper
- 1/4 tsp. red pepper flakes or more if you like
- 1 lb. of your favorite pasta
Instructions
- Clean and dry the baby spinach and set aside.
- In a small dry cast iron frying pan gently toast the pine nuts.
- In a large bowl place, the anchovies in the olive oil and mash with a fork.
- Add the lemon juice, olive oil, red pepper flakes, sea salt, fresh ground black pepper, fresh ground Romano cheese, toasted pine nuts and toss with the baby spinach.
- Prepare the pasta as directed. Drain and add to the bowl with the spinach and toss. Taste for seasonings.
- Finish the dish off with a pinch more of the red pepper flakes, a drizzle of olive oil and freshly grated Romano cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
