Organic spaghetti champion
11.5 oz Barilla Spaghetti
7 oz cherry tomato
1 oz hazelnuts
1 oz pine nuts
1 oz dried mushrooms
1.7 oz baby spinach
1 clove garlic
3 tbsp extra virgin olive oil
Add the olive oil in a pan. Finely chop the garlic. Cut the olives in small pieces. Clean the cherry tomatoes and add in the pan. Sauté garlic and cherry tomatoes.
Finely chop the pie nuts, and grind the hazelnuts.
Clean and slice the dried mushrooms. Clean and chop the baby spinach.
Bring to boil lightly salted water, add the Spaghetti and cook per the time indicated.
In the meantime, put the dried mushrooms with the pie nuts and the hazelnuts in a pan, dress with extra virgin olive oil and sauté. Add the finely chopped the baby spinach and wait on the pasta to be ready.
Drain the pasta when perfectly al dente, and pour in the pan.
Blend the mixture well and serve, adding almond slivers on the top.