Try this gorgeous tart make with spaghetti, spinach and pine nuts.
(Serves 8 )
- 100g spaghetti
- 5 tbsp good olive oil
- 2 red onions, peeled and thinly sliced
- 400g ready-made shortcrust pastry from a 500g pack
- Plain flour for dusting
- 150g baby leaf spinach washed and roughly chopped
- 6 medium eggs
- 4 tbsp pine kernels
- 100g freshly grated parmesan cheese
- 150g rocket leaves
- Salt and pepper to taste
1. Preheat the oven to 180C fan/gas 4 (add 10C-20C for non-fan ovens).
2. Fill a large saucepan with 3 litres of water and bring to the boil. Add 1 tbsp of salt. Cook the spaghetti in the boiling water until al dente, stirring every minute or so. To get the al dente perfect bite, cook the pasta for 1 minute less than indicated in the packet instructions.
3. Drain the spaghetti in a colander and immediately rinse under cold water to stop the cooking. Once cold, leave on the side to drain for 5 minutes. Give it a good shake every minute.
4. Heat the olive oil in a large frying pan over a medium heat and cook the onions for 5-6 minutes until softened. Stir occasionally and set aside.
5. Roll out the pastry 3mm-4mm thick on a lightly floured surface and use to line a 25cm loose-based tart tin about 4cm deep. Chill in the freezer for 10 minutes.
6. Line the tart tin with greaseproof paper and fill with baking beans. Place on a baking tray and cook in the middle of the oven for 15-20 minutes. Take out of the oven, remove the paper and beans and set aside to cool.
7. Meanwhile, blanch the spinach by putting it in a colander over the sink and pouring boiling water over it. Squeeze out the excess water and set aside.
8. Lightly beat the eggs in a large bowl. Add the pine kernels, cheese, onions, rocket leaves, spinach and spaghetti and season with salt and pepper. Mix all the ingredients together. Pour the mixture into the pastry case, spreading it out evenly. Bake in the middle of the oven for about 30 minutes or until the filling is just set throughout.
9. Allow to cool in the tin for 15 minutes, then remove and transfer to a large plate Cut into slices and serve warm or at room temperature with a green salad.
Please note that due to the live nature of Let's Do Lunch, the recipes may not always exactly match the dishes Gino cooks on the show.