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Pasta with spinach and cheese

updated

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Ingredients for 2 servings:

  • 120 g whole wheat pasta (farfalle)
  • 300 g baby leaf spinach, fresh
  • 350 ml vegetable stock
  • 2 tbsp peanut butter
  • 80 g sheep’s cheese
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simply

Wash the spinach and spin it dry thoroughly. Bring the broth to a boil in a large, deep pan. Add the noodles and cook, covered, over medium heat for about 8 minutes. Then stir in the peanut butter. Add the spinach, season with salt, pepper, and nutmeg, and simmer, covered, for about another 5 minutes until the spinach has wilted. Finally, crumble the cheese over the top and let it melt slightly. We served it with cod.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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