Simply A (RD) Fact: Spinach is a great source of iron and vitamin K. Baby spinach is just as delicious as mature spinach, but has a milder taste!
Ingredients
2 teaspoons olive oil
2 medium-sized shallots, cut into thin half moons
8oz fresh baby spinach, washed well
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flake (optional)
1½ cups frozen sweet peas
¼ cup pesto, store-bought or homemade
1lb fresh mozzarella, cubed
12oz dried pasta, ¾ of a 1lb box
2 tablespoon pine nuts, toasted
6-8 basil leaves, cut into ribbons
Instructions
Bring a large pot of water to a boil. Salt heavily and add in pasta; cook according to the package directions.
In a high-sided skillet, heat olive oil over medium heat. Add in the shallots and cook until they become soft and translucent, about 1-2 minutes; add in the red pepper flake (optional). Add spinach to the pan, tossing to coat in the olive oil and shallots – cook for 1-2 minutes until slightly wilted. Sprinkle with salt and pepper and toss to combine. Set aside.
Place peas in a colander. When pasta is cooked, pour the pasta into the colander with the peas. Shake colander to remove as much water from the pasta and peas as possible.
Pour pasta and peas into the skillet with the spinach. Add in pesto and fresh mozzarella cheese – stir to combine. Sprinkle pine nuts and basil over the pasta for garnish.