SERVES 4 COOKS in 20 minutes DIFFICULTY easy
INGREDIENTS:
350 gr Pennette
200 gr. spinach
50 gr. sliced pancetta 0,5 cm thick
3 tablespoon extra virgin olive oil
⅚ tablespoon Parmesan cheese
20 gr pinenuts
sea salt
salt to taste
DIRECTIONS:
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Cut the pancetta into strips and in half, then put into a non-stick pan with 2 tablespoons of olive oil and let it fry until crispy.
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Add the pinenuts and fry them, tossing.
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Tip into the spinach, season with salt and cook for ⅘ minutes.
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Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions.
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Drain the pasta, reserving some cooking water and pour into the pan together with the spinach and 1 tablespoon of extra virgin olive oil.
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Add the Parmesan cheese, then 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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