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.


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


  1. Bring a pot of salted water to a boil and cook the pasta per the instructions on the package
  2. In a frying pan, heat a glug of olive oil over medium heat
  3. Add the onion, garlic, and chili flake with a big pinch of salt and sweat until soft being careful to not brown the garlic
  4. Add the white wine and let reduce until almost dry
  5. Add the butter and a couple of splashes of the pasta water to make a silky sauce
  6. Drain the pasta and toss with the sauce and spinach allowing the spinach to wilt gently
  7. Divvy into serving dishes and top with the cheese (either cubes of the mozzarella or dots of the ricotta)
  8. Finish with a hefty sprinkle of the chopped almonds