Spinach, eschalot & walnut spaghetti
400g dried spaghetti
1 cup walnuts, roughly chopped
2 tbs olive oil
6 large eschalots, peeled and sliced lengthways
2 bunches English spinach, trimmed, washed and chopped
100g feta cheese
1 lemon, rind finely grated
salt and ground black pepper
Serves: 4 – Preparation: 15 minutes – Cooking: 16 minutes
Step 1: Cook spaghetti in large saucepan of boiling water, following packet direction, until al dente.
Step 2: Meanwhile, heat a large non-stick frying pan over medium-high heat. Add walnuts and cook, stirring often, for 4-5 minutes or until toasted. Removed and set aside.
Step 3: Add oil and eschalots to pan, reduce heat to medium and cook, stirring often or until golden and tender. Add spinach, cover and cook for 1-2 minutes or spinach just wilts.
Step 4: Drain spaghetti, reserving 2 tbs cooking liquid and return to saucepan. Add reserved cooking liquid, spinach mixture, walnuts, feta and lemon rind to spaghetti. Season with salt and pepper to taste. Gently toss over low heat until combined and serve.