We use semi-sundried tomatoes a lot, and usually have some in the refrigerator and we usually have both spring onion and spinach growing in the garden during summer.
550 g or 1 lb 2 oz farfalle bowtie pasta (spirals would work, you want a pasta that can catch the dressing and spinach in its crevices)
3 spring onions (scallions) trim these and chopped them finely
50 g or 1 3/4 oz sundried (semi are a bit juicier which is nice) tomatoes, cut them into strips
1 bunch spinach, trim the stalks and then shred the leaves also into strips
50 g or 1/3 c. toasted pine nuts (Zok usually toasts them himself quickly, probably as an excuse to validate his tiny pan)
1 tbl. chopped fresh oregano
60 ml or 1/4 c. olive oil
1 tsp. fresh chopped chilli (remember its the seeds that are super spicy so leave them out if you want)
1 garlic clove, crushed
Use a small jar to shake these up.
Cook your pasta, then rinse it in cold water, strain it and set it aside.
Take all your ingredients and add them with the pasta into a large bowl
Add in your dressing and mix well and serve immediately