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Pasta with leaf spinach and Cabanossi

updated

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Ingredients for 2 servings:

  • 250 g pasta
  • 150 g Cabanossi (alternatively: Mettenden)
  • some oil
  • 150 g leaf spinach, frozen, portionable
  • 1 garlic clove(s), finely diced
  • 1 pinch of nutmeg
  • 300 ml water
  • salt and pepper
  • 2 tsp cornstarch
  • 50 g pine nuts
  • Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly toast the pine nuts in a pan without oil, then remove from the pan. Slice the Cabanossi and fry them in hot oil in the pan. Add the spinach leaves, water, and garlic. Simmer for about five minutes, then season with salt, pepper, and nutmeg. Meanwhile, cook the pasta until al dente. Finally, thicken the sauce with the cornstarch and season again. Toss the pasta with the Cabanossi and spinach sauce and serve sprinkled with the pine nuts and grated Parmesan cheese.

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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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