A recipe from the Good Food collection.
500g farfalle or spiral pasta
3 spring onions
60g sun-dried tomatoes, cut into strips
500g English spinach, shredded
50g pine nuts, toasted
1 tbsp chopped oregano
3 tbsp olive oil
1 tsp chopped chilli
1 garlic clove, crushed
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and rinse under cold water. Transfer to a large salad bowl. Trim the spring onions and chop finely. Add to the pasta with the tomato, spinach, pine nuts and oregano.
2. To make the dressing, put the oil, chilli and garlic in a small screw-top jar and season to taste. Shake well.
3. Pour the dressing over the salad, toss well and serve immediately.