SERVES 4 COOKS in 30 minutes DIFFICULTY easy
INGREDIENTS:
350 gr Radiatori
240 gr. spinach
90 gr. sliced Speck 0,5 cm thick
50 gr. Robiola cheese
3 tablespoon extra virgin olive oil
1 garlic clove, peeled
sea salt
salt to taste
DIRECTIONS:
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Heat 2 tablespoons of extra virgin olive oil in a saucepan over a medium high heat, then add the garlic and fry until golden.
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Tip into the spinach, season with salt and cook for ⅘ minutes.
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Cut the speck into strips and in half, then put into a non-stick pan with 1 tablespoon of olive oil and let it fry until crispy.
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Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions.
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Put the spinach into a bowl and blend them with an immersion blender until you have a cream.
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Stir into the Robiola, mix well everything together, loosening with some cooking water, then add the speck.
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Drain the pasta, reserving some cooking water and return to the pan.
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Stir into the spinach sauce, toss everything together to allow the sauce to coat the pasta, loosening with some cooking water, if needed.
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Serve immediately.
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