Lintmacaroni met spinazie en magor

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450 gr lintmacaroni
1 pasta-bouillonblokje
500 gr verse spinazie
zout, versgemalen peper
400 gr magor
50 gr pijnboompitjes

Kook de lintmacaroni in ruim water met het bouillonblokje volgens de
aanwijzingen op het pak beetgaar.
Giet de macaroni af en houd hem warm.
Laat de spinazie met aanhangend water slinken en breng de groente met zout en
peper op smaak.
Snijd de magor in 4 gelijke porties.
Rooster de pijnboompitjes in een droge koekenpan goudbruin.
Verwarm 4 borden en verdeel daarop achtereenvolgens de lintmacaroni, de
spinazie en de magor.
Bestrooi met de pijnboompitjes.
Lekker met een tomatensalade.