BUCKWHEAT FLOUR PENNE WITH SPINACH AND KATIKI SAUCE
INGREDIENTS
PROCESS
- Boil the pasta in salted water for 12 minutes.
- Drain and rinse the pasta and add some olive oil while stirring.
- Finely chop dill, mint, scallion and onion.
- Cut the cherry tomatoes in two.
- Heat a frying pan in medium heat.
- Cook the spinach.
- Add the onion.
- When the onion turns golden, remove the pan from the heat.
- Add salt, pepper and dill and let it cool down.
- Process the spinach mixture with half a glass of water and lemon juice in the blender.
- Heat a frying pan over medium heat.
- Cook the cherry tomatoes and scallion.
- Add wine and cook until alcohol is reduced.
- Add the spinach sauce and boiled pasta.
- Cook over high for 2 minutes until the mixture thickens and remove from the heat.
- Add 1 tablespoon katiki cheese, mix and serve with grated cheese
