Pappardelle with Spinach, Tomatoes and Pine Nuts
Cook the pappardelle in boiling salted water until al dente, 15-20 minutes. Rinse spinach, trim and spin dry. Rinse and halve the tomatoes. Peel garlic and onion, chop garlic finely and cut the onion into strips. Sauté the pine nuts with onion and garlic briefly in hot oil.
Add tomatoes to the pan and add the spinach. Cook until spinach wilts. Add the white wine and season with salt and cayenne pepper. Add the drained pappardelle to the pan, toss to combine and serve.