Method

1

Bring to simmer LC pumpkin + amaretti sauce into a large frying pan. Meanwhile bring plenty of salted water to the boil (7gr salt to 1lt water). When boiling, drop the pasta in the water and stir well.

2

Drain pasta ‘al dente’ and toss with the sauce, spinach, ricotta, sultana for 1 minute.

3

Serve with grated Grana Padano and sprinkle toasted pine nuts.

Prep Time10 minsCook Time12 minsYields1 Serving

Cook this delicious recipe with Luca's Caramelised Onions + Fresh Thyme Sauce

CategoryDifficultyBeginner
 

Ingredients

 400 g LC Fusilli
 1 LC Pumpkin + Amaretti
 2 Handful of baby spinach
 200 g Fresh ricotta
 ⅓ cup Cup sultanas
 20 g Pine nuts, toasted
 60 g Grana Padano cheese, grated
 Extra virgin olive oil
 Salt & Pepper

Ingredients

 400 g LC Fusilli
 1 LC Pumpkin + Amaretti
 2 Handful of baby spinach
 200 g Fresh ricotta
 ⅓ cup Cup sultanas
 20 g Pine nuts, toasted
 60 g Grana Padano cheese, grated
 Extra virgin olive oil
 Salt & Pepper

Directions

1

Bring to simmer LC pumpkin + amaretti sauce into a large frying pan. Meanwhile bring plenty of salted water to the boil (7gr salt to 1lt water). When boiling, drop the pasta in the water and stir well.

2

Drain pasta ‘al dente’ and toss with the sauce, spinach, ricotta, sultana for 1 minute.

3

Serve with grated Grana Padano and sprinkle toasted pine nuts.

Spelt Fusilli with Pumpkin + Amaretti, Fresh Ricotta, Spinach, Sultans and Toasted Pine Nuts
IngredientsDirections