What recipe to share for my first meatless Monday post? Where Missy ended with a sweet BANG, I decided to start off with an easy savory dish! For all you busy DC people with picky tastebuds, try out this DELISH summer pasta. Its finished in no-time, and -not unimportant- kids-friendly!
INGREDIENTS
455 g tagliatelle or spaghetti
olive oil
2 teaspoons butter
2 cloves garlic, peeled and sliced
½ nutmeg, freshly grated
400 g fresh spinach, washed thoroughly and finely sliced
sea salt
freshly ground black pepper
120 ml double cream
150 g mascarpone cheese
2 handfuls Parmesan cheese, freshly grated
Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you’ll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.
Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn’t become too claggy. Check once more for seasoning and serve straight away.
