Linguine with Spinach Sauce
FOODday February 28, 2006
1/2 lb fresh spinach
2 tbsp olive oil
1 med onion, chopped
2 cloves garlic, minced
1/2 lb dried linguine
3 tbsp goat cheese or ricotta cheese
1/2 cup grated parm cheese
1/8 tsp freshly grated nutmeg
In a large pot, bring generously salted water to a boil. Blanch the fresh spinach for about 30 sec. Remove from water and strain. (Save water to boil pasta.) Using your hands, wring out all the excess water from the spinach. Place in the bowl of a food processor.
Drop the pasta in the boiling water and cook until al dente. While the pasta is boiling, add the goat or ricotta cheese, parm cheese, nutmeg, and salt and pepper to taste to the food processor. Process until smooth. Scrape the spinach sauce into a medium sized bowl.
When the pasta is al dente, do not strain. Instead, use a pasta spoon or tongs to put the linguine into the bowl with the spinach sauce, reserving all the leftover pasta water. Ladle 1/2 cup to 1 cup pasta water into the bowl. Toss all until well-combined, using more pasta water if necessary to adjust the texture of the sauce. Serve with grated parm on top.
Posted by Chrissie at May 24, 2006 09:46 AM