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Fusilli with glorious green spinach sauce
- 400g fusilli pasta spirals
- 225g bag of baby spinach
- 1 garlic clove
- 250g tub mascarpone
- juice of large lemon
- 30g grated Parmesan (or vegetarian alternative), plus extra to serve
- 55g pine nuts , lightly toasted
Directions:View on BBC Good Food
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