Actually a re-post of an old recipe from when I first started blogging! I had a miserable photo back then and this is such a great dish I thought I'd do a little re-promoting. Titus adored this and asks for spinach pasta all the time now. Can't blame him - it's delicious. And very, very fattening.
I've changed the quantities a bit... play around to make sure it's what you like.
Pasta with Spinach and Mascarpone
by Jamie Oliver
500 g tagliatelle
200 g spinach, rinsed, dried and cut into fine shreds (depending on your patience)
3 cloves of garlic, finely sliced
1/2 nutmeg, grated
olive oil
knob of butter
salt, pepper
250 g mascarpone
200 ml cream (I used full-fat.)
2 large handfuls of grated parmesan
Cook the pasta in your normal way. Meanwhile, get a large pan and melt the butter and oil. Add the garlic and nutmeg, and when it's warm, add the spinach. Let it wilt for 3-4 minutes. Season it with salt and pepper. Add the mascarpone and the cream, and a little bit of pasta water. Season again, if necessary.
When the pasta is done, drain it and RESERVE SOME WATER. That's important. You need it. Add the pasta to the sauce, mix well, and add the parmesan. Mix again, and loosen it with several glugs of pasta water, added gradually. You want a soft, silky sauce, not a thick mess. Serve immediately - this can not wait.
by Jamie Oliver
500 g tagliatelle
200 g spinach, rinsed, dried and cut into fine shreds (depending on your patience)
3 cloves of garlic, finely sliced
1/2 nutmeg, grated
olive oil
knob of butter
salt, pepper
250 g mascarpone
200 ml cream (I used full-fat.)
2 large handfuls of grated parmesan
Cook the pasta in your normal way. Meanwhile, get a large pan and melt the butter and oil. Add the garlic and nutmeg, and when it's warm, add the spinach. Let it wilt for 3-4 minutes. Season it with salt and pepper. Add the mascarpone and the cream, and a little bit of pasta water. Season again, if necessary.
When the pasta is done, drain it and RESERVE SOME WATER. That's important. You need it. Add the pasta to the sauce, mix well, and add the parmesan. Mix again, and loosen it with several glugs of pasta water, added gradually. You want a soft, silky sauce, not a thick mess. Serve immediately - this can not wait.
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