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Spinach Hazelnut Pasta

1 pkg linquine noodles
2 tbs olive oil
1 bundle fresh spinach
4 cloves garlic
1/2 cup crushed hazelnuts (filberts)
sundried tomatoe flakes (optional)
fresh herbs: oregano/basil
1-2 fresh tomatoes

Boil linguine prior to dinner, rinse and set aside. In pan, heat
olive oil (I use butter sometimes) and sautee garlic (the more the
better). Add crushed hazelnuts or pinenuts, fresh spinach, herbs
and sudried tomatoe flakes. Stir till spinach is wilted. Add the
pasta and toss all together. Add diced tomatoe at the end to prevent
them from turning soggy.

Serves: 4-6

Preparation time: 20 min

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