MISKO Twirls (Fusilli)
500 g MISKO Twirls (Fusilli)
400 g fresh baby spinach
½ bunch of dill, finely chopped
400 g Feta cheese, crushed
200 g walnuts, chopped
juice of 1 lemon
freshly ground pepper
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Twirls (Fusilli). Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and rinse under cold running water. Allow to drain.
In a large bowl, whisk 5 tbsp. of olive oil with the lemon juice, salt and freshly ground pepper.
Add the spinach, the dill, Feta cheese, the pasta and the walnuts and mix together.
Serve the salad at room temperature or refrigerated.