Linguine al green
Instructions
Clean spinach and wash repeatedly under running water.
Put aside a pinch and put the rest into a pot, close with a lid and cook for 6-7 minutes on a moderate flame, without adding water (just that remained among the leaves from washing).
When done, drain, keeping the cooking water, strizzateli well, place them on a cutting board and mince with the Crescent.
Prepare a white sauce with butter, flour and milk, stretching out the cooking water of spinach.
Add a pinch of salt, a rub of nutmeg and chopped spinach and mix thoroughly with a wooden spoon.
Complete with Walnut kernels and raw spinach kept aside, that will give the sauce a very particular taste.
Bring to the boil a saucepan full of salted water, plunge the linguine and boil al dente, then drain, flavour them with the prepared sauce and bring to the table.
Ingredients and dosing for 4 persons
- 300 g of type pasta linguine
- 25 cl of milk
- 100 g of walnut kernels
- 500 g of spinach
- 50 g of butter
- 1 teaspoon of flour
- 1 rub of nutmeg
- Salt
- 4 tablespoons of grated parmesan cheese