Vibrant fresh spinach, and gloriously fat noodles make a delightful easy dinner.
Ingredients:
3 T olive oil
1 clove garlic/stem of green garlic minced
7 oz spinach
1 box Trenchers Farmhouse fresh pappardelle
1/4 cup feta
1/4 cup cottage cheese
2 T milk
salt & black pepper, to taste
grated sharp cheddar
Put on a large pot of well-salted water to boil for the pasta.
Warm 1T of the olive oil in a skillet, and add the garlic when the oil starts to shimmer.
Add the spinach to the skillet after a minute or two, and season.
Once the spinach has wilted, take the pan off the heat.
Add the cheeses, milk and wilted spinach to your food processor or blender, and stream the rest of the olive oil while you whizz it up.
Reserve 1 cup of the pasta cooking water before you drain the papparedelle.
Return the drained pasta to the warm pan, add the spinach sauce and mix, gently, adding pasta cooking water as needed to create a silky coating on every noodle.
Test for seasoning, add plenty of grated sharp cheddar, and serve.
