Spinach and Feta Pasta Salad

Ingredients

• 350 g fusilli
• Salad salt
• 400 g spinach
• 30 g pine nuts
• 200 g sheep cheese
• 3 tbsp olive oil
• 60 ml White wine vinegar
• 1 tsp Honey
• Pepper

Instructions

1. 1.

   Cook the fusilli in salted water until al dente, then drain and rinse with cold water.

2. 2.

   Wash and trim the spinach leaves; blanch them in boiling salted water for 2 minutes. Drain, rinse with cold water, squeeze out excess moisture, and season with salt, pepper, and nutmeg. Toast the pine nuts in a dry pan until golden brown. Let the sheep cheese drain and crumble or cube it.