Spinach Pasta

Ingredients:

For the dough:

250g fresh spinach 

300g plain flour 

1/2 tbsp salt 

For the sauce:

20g butter 

2 tbsp olive oil 

200g baby mushrooms 

1/2 tbsp salt 

Pinch black pepper 

2-3 cloves of garlic

60g cashew nuts 

1 brown onion

70g grated parmesan 

50-100ml heavy cream 

For the garnish:

Parsley 

Extra cheese

Method:

Boil the spinach and then purée it. Leave it to cool down. Pour the flour onto a clean surface. Make a hole in the middle of the flour and add the salt and spinach. Sometimes you need to add extra water, depending on how much water is in the spinach. Stir with a fork and working from the middle, incorporate the flour into the spinach. Once it gets too thick to stir, roll up your sleeves and knead with your hands to make a smooth dough.

With a rolling pin, roll it into flat sheets and if you have one, use a pasta maker to cut into linguine, or cut it by hand. Bring a pan of water to the boil then add the pasta and cook for 5 minutes.

For the pesto, chop the mushrooms into small pieces. Fry a little bit of butter and oil. Add the salt and black pepper and crushed garlic. Fry until golden brown. Pour into a blender and add the nuts. Fry the onion until  caramelised. Add it all to the blender and blend until it is a smooth paste. The pesto is ready! Pour it into a frying pan add a bit of heavy cream and hot pasta. Mix well together and serve. To garnish, add extra parmesan and parsley if you wish.

I hope you enjoyed this recipe! Come back tomorrow for Day 6 of my Pasta Challenge.