Spinach Pasta
Tossing the fresh spinach with the hot pasta gently wilts the leaves and the almond crumble gives a nice crunch next to the creamy cheese.
Ingredients
1 lb dried pasta, preferably a short shape
1 onion or shallot, thinly sliced
4 cloves garlic, minced
1/2 tsp chili flake or piment de ville
1/2 cup white wine or hard cider
4 tbsp butter
2 bags spinach, roughly chopped
2 balls fresh mozzarella or 6 oz ricotta
1/2 cup almonds, preferably marconoa, roughly chopped
Method
- Bring a pot of salted water to a boil and cook the pasta per the instructions on the package
- In a frying pan, heat a glug of olive oil over medium heat
- Add the onion, garlic, and chili flake with a big pinch of salt and sweat until soft being careful to not brown the garlic
- Add the white wine and let reduce until almost dry
- Add the butter and a couple of splashes of the pasta water to make a silky sauce
- Drain the pasta and toss with the sauce and spinach allowing the spinach to wilt gently
- Divvy into serving dishes and top with the cheese (either cubes of the mozzarella or dots of the ricotta)
- Finish with a hefty sprinkle of the chopped almonds
