1 tbsp olive oil
200g pasta shapes
4 tsp balsamic vinegar
2 tbsp sultanas
4 tsp capers, drained and rinsed well
2 tbsp toasted pine nuts
140g spinach leaves
Parmesan to taste
Boil the gluten free pasta according to the packet instructions.
In a pan heat the olive oil. Stir the spinach, vinegar, sultanas, capers and most of the pine nuts with some seasoning, then cook for 1 min.
Drain the pasta, then toss with mix – the spinach should wilt as you do. Divide between 2 bowls, scatter with the remaining pine nuts and serve.
Recipe from Good Food magazine