Risoni Spinach Pan

Ingredients

• 400 g risoni (rice-shaped pasta)
• Salt
• 2 Garlic cloves
• 2 shallots
• 2 Spring Onions
• 100 g green olives (pitted)
• 400 g spinach
• 30 g Almonds (2 tbsp)
• 10 g parsley (0.5 bunch)
• 4 tbsp olive oil
• Pepper
• 0.5 organic lemon (zest and juice)
• 100 g Feta

Instructions

1. 1.

   Cook risoni according to package instructions in plenty of boiling salted water until al dente. Drain in a sieve and set aside.

2. 2.

   Meanwhile peel and halve or quarter the garlic. Peel and chop the shallots. Trim, wash and slice the spring onions into thin rings. Drain and halve the olives. Wash the spinach, dry by spinning and chop. Roughly chop the almonds. Wash, dry and chop the parsley.

3. 3.

   Heat oil in a pan. Add garlic, almonds, spring onions and shallots; sauté for 2 minutes over medium heat. Add spinach and cook for 4 more minutes. Add olives and drained pasta, stir and simmer for 3–4 minutes.

4. 4.

   Season with salt, pepper, lemon zest and juice. Crumble feta on top and sprinkle parsley before serving.