Spirelli with leaf spinach and sunflower seeds

Ingredients for 4 servings:

• 500 g pasta (spirelli)
• 300 g leaf spinach (frozen, approx. 1/2 pkt.)
• 1 onion(s), finely diced
• 2 garlic cloves, crushed
• 200 g crème fraîche
• 200 g cream
• salt and pepper
• 50 g sunflower seeds or pine nuts
• Parmesan, freshly grated
• 2 tbsp olive oil
• 1 pinch of nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

creamy, crunchy, good

Thaw the spinach leaves. Cook the pasta according to the package instructions. Peel the garlic cloves. Heat the olive oil and fry the diced onion and garlic until translucent. Remove the garlic cloves. Add the spinach leaves to the onions in the pot and fry briefly. Add the crème fraîche and cream (but only a little at a time; the sauce shouldn’t be too runny) and stir. Season with salt, pepper, and a pinch of nutmeg. Roast the sunflower seeds (or pine nuts) in a dry pan until golden brown. Drain the pasta and toss well with the spinach leaves and cream sauce. Arrange on plates and serve. At the table, serve the sunflower seeds and grated Parmesan separately so everyone can help themselves to their own taste. The seeds give this pasta dish that final “bite.”