| Serves: 4
Cooking time (approx.): minutes
Style: Italian Vegetarian
300 grams (12 oz) uncooked linguine pasta
300 grams (12 oz) spinach washed and stemmed
2 tablespoon(s) olive oil
4 tablespoons pine nuts or walnuts
2 teaspoon(s) finely chopped or grated garlic
4 tablespoons grated parmesan or romano cheese
salt, and freshly milled black pepper to taste
2 tablespoon(s) cream
grated parmesan cheese to garnish
- Cook the linguine pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
- Blanch the spinach leaves in boiling water for about 2 minute(s) or just till the leaves wilt. Drain and refresh in cold water. Drain well, squeeze out the water and chop finely. Keep aside.
- For the spinach pesto, heat the olive oil in a pan and fry the pine nuts or walnuts till golden. Stir in the chopped spinach and garlic. cook on low heat for about 3 minutes.
- At serving time, toss the linguine in the spinach pesto along with the parmesan cheese, salt and freshly milled pepper till well heated through. Put off the heat and stir in the cream gently.
TIPS: - It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out.
- It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.
- Cream should always be mixed in and cooked on very low heat to avoid curdling.
- Any cheese favorable to individual taste can be used.
Serve hot topped with: grated parmesan cheese |
