Spaghetti with spinach and mas­car­pone sauce

Malta Independent - - CROSSWORD & FUN -


350g bu­ca­tini pasta 1 ta­ble­spoon ex­tra vir­gin olive oil 1 red onion, finely chopped 2 gar­lic cloves, finely chopped 125ml white wine 3 eggs, lightly whisked 125g mas­car­pone 40g pecorino, finely grated 200g baby spinach leaves 1 lemon, zested, juiced 35g wal­nuts, toasted, chopped Shred­ded pecorino, to serve


1. Cook the pasta in a large saucepan of boil­ing salted wa­ter un­til al dente. 2. Mean­while, heat the oil in a fry­ing pan over medium heat. Add the onion and gar­lic. Cook, stir­ring often, for 3 min­utes or un­til soft. Add the white wine and sim­mer for 3 min­utes or un­til re­duced. 3. Place the egg, mas­car­pone and grated pecorino in a bowl and stir to com­bine. Sea­son mix­ture well with black pep­per. 4. Drain the pasta and re­turn to the saucepan. Add the onion mix­ture, egg mix­ture, spinach and lemon zest and juice. Toss well to com­bine. Serve topped with the wal­nuts and shred­ded pecorino.

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