Pasta with Fresh Spinach and Hazelnuts
A creamy mix of goat cheese and spinach with just the right crunch of hazelnuts.
-Courtesy of Cucinamica, a fabulous cooking school right in the heart of Naples, Italy
Makes 4 Servings
1 pound short pasta
1 cup heavy cream
3 tablespoons unsalted butter
5 ounces goat cheese, crumbled
Juice of 1/2 lemon
1 small garlic clove, minced
Salt and pepper
5 ounces fresh baby spinach leaves
2 ounces chopped hazelnuts, toasted
1. Cook the pasta according to package directions.
2. Meanwhile, in a skillet combine the cream and butter and simmer over low heat until it reduces slightly, about 5 minutes. Add the goat cheese, and using a wooden spoon, mix until smooth. Remove from the heat and stir in the lemon juice and garlic and season to taste with salt and pepper. Cover.
3. Drain the pasta, reserving 1/4 cup of the cooking water. Toss the pasta and spinach into the sauce and add the hot cooking liquid, a little at a time, if the mixture needs thinning. Serve immediately, topped with the hazelnuts.
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