Orecchiette with spinach

30 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 sweet and nutty


  • 400 g fresh spinach
  • 1 leek stalk
  • 10 dried tomatoes
  • 2 cloves of garlic
  • 1 chilli pepper
  • ½ bunch each of chives and basil
  • 1 dl cream
  • 360 g orecchiette pasta
  • Some olive oil for frying
  • 150 g Lustenberger 1862 sweet & nutty, grated.
  • 50 g pine nuts


  1. Wash the spinach well and drain. Cut the leeks into rings. Cut the dried tomatoes, garlic and chilli into fine strips. Chop and prepare the parsley and basil.
  2. Fry the garlic and chilli. Add the spinach, tomatoes and garlic and cook until soft. Add some water if necessary. Just before serving, fold in the fresh herbs and cream.
  3. Meanwhile add the orecchiette to boiling water and cook al dente according to the package instructions.
  4. Roast the pine nuts until golden brown (without fat).
  5. Serve the orecchiette with spinach sauce, sprinkle with Lustenberger 1862 and pine nuts and serve. Bon appetit!

Tip: Use 4 tablespoons of almond butter instead of cream for a lactose-free version


  • Daniel

    So fein! Sogar ich als Kochmuffel hab das geschafft :-)

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