Spaghetti Piedmontesi
Ingredients
- 1 lb Spaghetti
- 8 oz Baby spinach
- 4 tbsp Butter unsalted
- 1/2 ea Yellow onion - diced
- 2 ea Garlic cloves, minced
- 8 ea Sage - fresh chopped
- Nutmeg, ground
- Grated parmesan cheese
- Salt and Pepper to taste
Instructions
- Melt half of the butter in a heavy skillet and cook the onions and garlic for just a minute until softened slightly.
- Add the baby spinach to the onions and garlic in the pan and give a stir before adding the chopped sage. Season with salt and pepper and a little ground nutmeg.
- After a couple of minutes when the baby spinach is well wilted, remove from the heat. Drain off any excess liquid and purify the mixture in the food processor.
- Bring a large pot of water to the boil, salt well and cook the spaghetti until al dente. Drain the spaghetti and toss with the remaining butter. Check the seasoning.
- Stir the spinach puree into the spaghetti and serve with plenty grated parmesan.