While in stores you can buy young spinach is juicy and tender, cook the pasta according to the recipe of the Victoria Gandini.
- 250 g spinach
- 2 tsp pine nuts
- 250 g Penne
- 200 ml cream 20% fat
- 0.5 tsp ground nutmeg
- 50-70 g Parmesan cheese
How to Make It
- Pasta to boil in plenty of boiling salted water until tender, according to package instructions.
- Spinach wash and dry. Grate the cheese. While the pasta is cooking, make the sauce. Blanch the spinach in another saucepan in salted boiling water for 3-4 minutes. Drain in a colander.
- A deep frying pan or saucepan with non-stick coating to put on a medium heat. Put in pan with spinach. Pour over the cream they should not be a lot, they must be able practically to soak into the spinach, until it is quenched. Simmer Creamed spinach for five minutes on low heat, stirring from time to time. In the end to salt the sauce and be sure to sprinkle with nutmeg — freshly ground is better.
- When the pasta is ready, drain the water, put the pasta on plates. Pasta a La carte to put a creamy spinach sauce, sprinkle with Parmesan and pine nuts.