Spicy Fusilli Calabrese with Spinach and Pine Nuts

Ingredients

• 1 Onion
• 1 Garlic clove
• 10g Pine nuts
• 4g Vegetable broth
• 40g Grated hard cheese
• 270g Fusilli pasta
• 100g Baby spinach
• 100g Cream cheese
• 50g Calabrese pesto
• 125g Cherry tomatoes
• 1 Red chili
• 1g Mild chili flakes
• 500ml Water
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• Pepper to taste

Items Required

• Large pot
• Kettle
• Bowl

Instructions

1. Heat a large amount of water in a kettle
2. Peel and finely chop the onion
3. Peel the garlic
4. Roast pine nuts in a large pot without adding any fat for 30 seconds to 1 minute, stirring until they brown and become fragrant
5. Remove and set aside
6. In the same pot, heat 1 tablespoon of olive oil
7. Add the onions and press in the garlic, sauté both for 1 to 2 minutes over medium heat until translucent
8. Add 500 ml of hot water, Fusilli, vegetable broth powder, and 0
9. 5 teaspoon of salt to the pot
10. Bring to a boil and cover, simmer for about 9 to 11 minutes until the pasta is al dente
11. Stir several times, especially towards the end when the water has almost evaporated, to prevent the pasta from sticking
12. Meanwhile, halve the chili lengthwise, deseed it, and cut it into thin strips (be careful: it's hot!)
13. Halve the cherry tomatoes
14. When the pasta is al dente, stir in cream cheese, Calabrese pesto, and chili flakes to taste (be careful: it's hot!), creating a smooth sauce
15. Stir in the cherry tomatoes and baby spinach, heating for 1 to 2 minutes
16. Season with salt and pepper to taste
17. Distribute the one-pot pasta onto plates
18. Top with roasted pine nuts, grated hard cheese, and optionally, chili strips (be careful: it's hot!)
19. Enjoy your meal!