INGREDIENTS LIST
spinach
arugula
herbs: parsley, oregano, basil, etc
garlic
olive oil
butter
ap flour
nutmeg
pecorino
salt
bouillon: vegetarian, mushroom, chicken, etc
* additional ideas: red pepper flakes, lemon zest
MAKE
boil water for the pasta and salt the water to taste close to the sea.
once the water is boiling drop the pasta into the water, the pasta I used was no.5 thickness and took about 11 minutes to cook al dente.
SAUCE
in a blender add two handfuls of spinach, one handful of arugula, handful of herbs of choice - I only had fresh parsley) 1/4 cup water or so then blend till smooth.
in a saucepan that can if the pasta in, drop some olive oil and saute the garlic for a few minutes till lightly sauteed - watch to not burn.
add butter to the pan and add a few tbsp of flour and stir around to cook the flour for a minute or two, keep stirring in a figure 8 around that pan.
add 2 cups of pasta water into the pan and your choice of bouillon and stir to combine - watch for lumps.
add the spinach-arugula puree to the saucepan and stir to combine and let it low simmer to cook the sauce.
I added an egg to boost the protein and help the texture as well.
to do this beat an egg in a bowl, then a spoonful at time add the sauce into the egg to temper the eggs to then put it back into the sauce.
add the pecorino cheese and nutmeg then stir in.
* if you got your timing right the sauce and pasta should come together at the same time
once the pasta is done, add it to the sauce and stir to combine and add more cheese if desired.
buon appetito
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