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- Ingredients
- Recipe
- Spaghetti noodles1 unit(s)
- Fresh peas200 g
- Bundle of Spinach1 unit(s)
- Grated Parmesan80 g
- Garlic Clove2 unit(s)
- Prepare the noodles according to package instructions.
- Finely chop the garlic and spinach stalks. Sauté them in a little oil until the garlic is golden. Cut the spinach leaves into strips. Add half the pea and half the spinach, season with salt and pepper, stir well and add 1 ladle of the pasta cooking water.
- Take all the mixture from the pan to a blender and blend until you get a smooth cream. Return the cream to the pan and add 2 more ladles of the pasta cooking water (tip: to not waste sauce, put these extra ladles in the blender to 'clean up' the sauce that is there).
- Stir well, add the rest of the peas and spinach and the Parmesan cheese. Stir well, taste and adjust seasoning if necessary.
- Add the drained pasta to the sauce and stir well until incorporated.
- Serve with a little more grated Parmesan on top and freshly ground black pepper.
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