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Cranberry-Walnut-Pasta

updated

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Ingredients for 4 servings:

  • 2 slices of toast
  • 6 tbsp milk
  • 4 tbsp cranberries, dried
  • 100 g walnuts
  • 4 sprigs of mint
  • some parsley
  • 1 small garlic clove(s)
  • 4 tbsp olive oil
  • 100 g ricotta
  • some salt and pepper
  • 2 tbsp lemon juice
  • 500 g tagliatelle pasta
  • 250 leaves of spinach, frozen
  • 1 tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the tagliatelle pasta according to the package instructions. Reserve 100 ml of the pasta water. Soak the bread in milk. Purée the cranberries with the nuts, mint, parsley, and garlic. Add the bread and olive oil and process everything into a thick paste. Transfer to a bowl and stir in the ricotta. Season with salt, pepper, and lemon juice. Heat spinach leaves or thawed spinach with 1 tablespoon of butter and season. Bring the reserved pasta water to a boil with the nut sauce, mix the sauce with the pasta and spinach, and serve immediately.

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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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