Tagliatelle With Spinach
(Tagliatelle Con Spinaci)
Ingredients:
1 and 1/2 lbs (675 grams) spinach
7 fl oz (200 ml) double cream
1 onion, finely chopped
2 and 1/2 oz (65 grams) butter, plus extra for greasing
10 oz (275 grams) fresh Tagliatelle pasta
4 oz (120 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Preheat the oven to 200°C (400°F) Gas Mark 6.
Grease an ovenproof dish with butter.
Cook the spinach, in just the water clinging to the leaves after washing, for about 5-6 minutes.
Drain and chop.
Heat half the butter in a saucepan.
Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.
Add the spinach and cook for a few more minutes.
Season with salt and pepper.
Sprinkle with half the Parmigiano cheese.
Cook the tagliatelle pasta in a large pan of salted, boiling water for 2-4 minutes until 'al dente'.
Drain.
Return to the pan and toss with the remaining butter.
Make layers of tagliatelle pasta, most of the remaining Parmigiano cheese and the spinach in the prepared dish, ending with a layer of spinach.
Pour the cream sauce on top.
Sprinkle with the rest of the Parmigiano cheese and bake for 10 minutes until golden and bubbling. Serves 4.