Spaghetti with spinach & walnuts
- 300g spaghetti
- 2 tbsp olive oil
- 50g walnuts, roughly chopped
- 4 leeks, trimmed and sliced
- 15g butter
- 180g bag baby spinach
- 50g sultanas
- 50g mature Cheddar cheese, grated
- 50g mozzarella, grated
Add the spaghetti to a large pan of boiling water. Bring back to the boil and simmer fast for 10-12 minutes or until just tender.
Heat the oil in a large pan and cook the walnuts for 1 minute until crisp. Remove the nuts with a slotted spoon and set aside.
Add the leeks and butter to the pan and cook over a medium heat, stirring often, for about 8 minutes or until the leeks are soft.
Add the spinach and sultanas and stir until the spinach wilts. Season.
Drain the pasta and return to the pan. Add the spinach mixture and walnuts, then toss together.
Divide the pasta between 4 bowls. Serve sprinkled with the cheese and seasoned with black pepper.