Spinach Pasta Recipe

4 cups of all purpose FLOUR


4 EGGS

1/2 a teaspoon of extra-virgin OLIVE OIL

160 gr. (6 ounces) of SPINACH, defrosted, very finely chopped and squeezed dry

In the middle of a large wooden cutting board, mound the flour. Make a well in the middle and add the eggs, the spinach and the olive oil.

Incorporate the flour and knead it like for the regular homemade pasta recipe.

If the dough is too wet, incorporate more flour until it is elastic and not too sticky.

Let it rest wrapped in plastic for 30 minutes, then roll and cut into fettuccine about 1/2 inc. wide.

450 gr. (1 pound) of green and white FETTUCCINE

80 gr. (3 ounces) of peeled WALNUTS

1 clove of garlic

30 gr. (1 ounce) of BUTTER

BLACK PEPPER

grated PARMESAN CHEESE


4 table spoons of OLIVE OIL


In a mixer blend the oil, nuts, garlic and a pinch of salt into a smooth cream.

Cook the fettuccine and drain gently, leaving some of the cooking water.

Pour the pasta in a terracotta bowl, add the butter, the walnut cream and mix with a wooden fork.

Sprinkle with Parmesan cheese and a little black pepper, serve and enjoy.

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