* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the soup. Boil the short tube pasta in boiled salted water for 5-6 minutes (approximately 4 minutes less that what is on the packaging). Drain the pasta and keep approximately 2 glasses from the water used to boil them.Drizzle the pasta with some olive oil so that the pasta won't stick together and set aside.
- Step 2: Cut the spinach leaves and stalks in large pieces and set aside.Sauté the tenderloin pieces with 1 tbsp of olive oil in a large frying pan for 3-4 minutes, until they are golden brown and they become crisp. Add the onion, spinach stalks, garlic and the spring onions and sauté for another 3-4 minutes, until they soften.
- Step 3: Then add the thyme, salt, pepper and the 1 glass of water you have kept.Mix, cover and cook for 5-6 minutes, until the aromas are beautifully combined. Add the leaves and cook for 2-3 minutes until they soften.
- Step 4: Finally, add the short tube pasta and ½ of the glass with the liquids you have kept. Leave the frying pan on the heat for approximately 2 minutes mixing continuously and remove from the heat. Add the rest of the olive oil, the lemon juice, the gruyère cheese, shake the frying pan and serve with small wholewheat rusks.
Ingredient List
- 500g spinach separate stalks from leaves
- 250g short tube pasta with buffalo's milk
- 100g tenderloin cut into cubes
- 100g extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves of naturel garlic finely chopped
- 3 spring onions thinly sliced
- 2 tbsp thyme
- 1-2 tbsp lemon juice
- 50g gruyère cheese from Crete PDO grated
- salt - ground black pepper