Thursday, 15 February 2007

Tagliatelle with spinach, mascarpone and parmesan

Today was manic so I had planned a nice, simple meal which was just as well as I was exhausted - Baby had kept us up last night with vomiting antics..... Hope it wasn't my cooking that had poisoned her.....

This recipe is taken from Jamie's Dinners - in his blurb accompanying this recipe he talks about how it is really suited to toddlers who will happily eat the spinach in this form but reject it in other dishes. I wasn't convinced but thought I'd give it a whirl - once again Jamie's right - Toddler was actually picking off pieces of spinach to eat seperately!!!! Very cute! Baby wasn't so impressed, but she's not been herself.

Unfortunately I didn't have any parmesan left - Husband threw the knuckle out the other night grrrrrr. It was lovely without but would have been really good with it, so I'll be making it again very soon.

Ingredients (serves 4):
455g/1lb tagliatelle or spaghetti
olive oil
2 tsp butter
2 cloves of garlic, peeled and sliced
1/2 a nutmeg, freshly grated
400g/14oz fresh spinach, washed thoroughly and finely sliced
120ml/4 fl oz double cream
150g/5 oz mascarpone cheese
2 handfuls of freshly grated parmesan cheese

Cook the pasta in a large pan of salted water.
At the same time, in a large frying pan or wok, heat the butter, a drizzle of olive oil, the garlic and the nutmeg. When the butter melts, add the spinach and cook for about 5 mins until it has wilted. Season with salt and pepper to taste, then add the cream, mascarpone and a small ladle of the cooking water from the pasta. Bring to a simmer and check the seasoning.
Drain the pasta, reserving some of the cooking water then stir it into the spinach sauce. Add the parmesan and stir through. Add the reserved cooking water if needed to loosen the pasta. Check the seasoning and serve.


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