250g dried pasta (fusilli, penne or spirals work well)
2 loosely packed cups fresh spinach
80g Greek feta
2 tbsp pine nuts
1 tbsp lemon juice
Preheat the oven to 200°C.
Place the tomatoes into a small roasting pan along with the oil and garlic cloves. Sprinkle Maria’s Pizza & Pasta Blend and a generous pinch of salt over the tomatoes. Agitate the pan to incorporate the spices into oil and coat the tomatoes. Roast in the oven for 5-10 minutes, or until the tomatoes have softened.
In the meantime, cook the pasta in salt water per packet instructions, drain and set aside.
Once the tomatoes are cooked, remove them from the oven, and leave to cool enough to touch. Use a slotted spoon to scoop the cooled tomatoes into a large bowl, leaving the oil and garlic in the pan.
Squeeze the roasted garlic cloves out of their skins, and using a fork, squash into a paste and incorporate them into the oil in the baking pan.
Add the warm pasta to the tomatoes along with the spinach leaves, allowing the warmth from the pasta to slightly wilt the leaves. Crumble over the feta and drizzle in the garlic paste and any remaining oil from the baking pan.
In a frying pan, toast the pine nuts on a low heat until golden. Keep a close watch as they burn easily. Add to the bowl immediately once toasted.
Squeeze over some lemon juice to finish and toss to incorporate before serving.