I found another recipe in Nigella Kitchen that I wanted to make and that became our dinner. Unfortunately, I was missing several necessary ingredients and did a lot of subbing. This is a recipe, I would not have made changes to. It sounded just right the way it was but necessity is the mother of all inventionn, as we discussed previously. Necessity and I invented an “Almost Nigella” recipe and it was delicious.
(Curly Pasta with Feta, Spinach, and Pine Nuts (adapted)
- 1/4 cup pecans, rough chopped
- 2 tablespoons olive oil
- 1/2 onion, sliced
- 1/2 pound short pasta like shells (mine are brown rice shells – gluten free)
- 1/4 teaspoon ground allspice
- 1 pound frozen chopped broccoli
- 3 ounces feta cheese, crumbled
- 3 tablespoons grated Parmesan cheese
- Start the water boiling for your pasta. Once it’s come to a boil add the pasta and cook until tender.
- Toast the pecans in a dry pan over medium-low heat until they are golden brown. Set aside.
- Heat the olive oil in large sauce pan and add the onion. Cook until the onion is tender, adding a little salt if they start browning.
- Add the broccoli and continuously stir until the frozen broccoli heats up. Add the allspice.
- Once the pasta is finished cooking, save a small amount of pasta water before draining and add to the broccoli mixture.
- Add the feta to the spinach mixture and stir it around until the feta has melted. Then add the Parmesan cheese and continue to stir.
- Add the drained pasta to the sauce and toss everything well to combine.
- Serve warm and top with the toasted pecans.
Linked to This week’s Cravings