Cookbook

Linguine with Spinach Sauce

by

Ingredients

  • poivre
  • 1/2 lb epinards
  • 2 Tbsp huile d'olive
  • 1 oignon, hache
  • 2 gousses ail, ecrasees
  • / lb linguine
  • 3 Tbsp fromage de chevre
  • 1/2 cup parmesan
  • 1/8 tsp muscade

Instructions

In a large pot, bring water to a boil. Blanch the spinach for about 30'. Remove from water and strain. Save water to boil pasta. Wring out all the excess water from the spinach. Place into the mixer.

In a small saute pan, heat the olive oil and add onion and garlic. Cook until soft. Add to the food processor.

Drop the pasta in the boiling water and cook until al dente. While the pasta is boiling, add the goat cheese, parmesan, nutmeg and pepper to the food processor. Process until smooth. Scrape the spinach sauce into amedium-sized bowl.

When the pasta is al dente, do not strain. Instead use a pasta spoon to put linguine into the bowl with the spinach sauce, reserving all the leftover pasta water. Ladle 1/2 cup to 1 cup pasta water into the bowl. Toss all ingredients until well-combined, using more pasta water if necessary to adjust the texture of the sauce. Serve with parmessan.

PAS POUR VISITES

Categories

Notes