Well hello there, Mr. good-lookin’ buckwheat noodle! He is looking very hand-some… and mouth-watering, don’t you think?
This little fellow has been our staple pasta throughout the years. I had never eaten pasta with spinach before Kuteer whipped this up one night a long time ago, and to be honest I was very skeptical. I mean, pasta with spinach?? My experience of spinach was very poor to say the least. I think the only dish I had had with spinach was the very boring soup we got served in school once a month. Not exciting – at all!
I gave it a try and I fell in love. Deeply, madly in love (like I usually do when Kuteer presents me with a new dish). This new way of eating spinach was simply mind-blowing to me.
Today, I’d go so far as to say that spinach is my absolute favorite green veggie. (Well, right next to artichokes that is.)
For this recipe we use buckwheat noodles, but you can use any kind of pasta. A long one, like spaghetti or tagliatelle is preferred. The savory taste is perfectly balanced with the sweetness of the raisins and we do believe you’ll love this one.
If you like the recipe we’d love to hear from you in the comments and don’t forget to share it with your friends!
Buckwheat Noodles with Spinach, Pine Nuts & Raisins
25 g raisin, soaked for 30 minutes in warm water
30 g pine nuts, toasted in a hot pan until golden
20 g spring onion, chopped fine
1 garlic clove, peeled and crushed lightly
2 tablespoons extra virgin olive oil
200 g baby spinach
Salt and pepper to taste
180 g buckwheat noodles (or pasta)
Heat half of the olive oil in a frying pan. When hot, add chopped spring onion. Sauté until translucent, then add garlic and raisins.
When the garlic start to get some color add baby spinach. Stir fry for few minutes. Add pine nuts and season with salt and pepper. When the spinach are soft, turn off the heat. Remove the garlic and keep the pan aside.
Boil noodles in salted water following the instructions on the package. Have ice cold water ready in a large bowl. When cooked, drain the noodles and quickly dip in the cold water.
Drain again and add to the pan with spinach. Place on the stove and put on the heat. Stir fry for about half a minute. Serve in a pasta plate with a drizzle of olive oil.
NOTE: If you use a normal pasta, instead of buckwheat noodles, you can skip the step with ice cold water and simply cook and drain as usual before adding it to the frying pan.