Vibrant fresh spinach, and gloriously fat noodles make a delightful easy dinner, packed with protein.
Ingredients:
2 T olive oil
2 T butter
1 shallot, chopped
2 cloves garlic, minced
7 oz spinach
salt, to taste
1 box Trenchers Farmhouse fresh pappardelle
1 cup frozen peas
1 cup cooked chickpeas
1/4 cup feta
1/2 cup sour cream
pasta cooking water
salt & black pepper, to taste
1/2 cup grated gouda
Put on a large pot of well-salted water to boil for the pasta.
Warm the butter and olive oil in a skillet, and add the shallot when the oil starts to shimmer.
Once the shallot has softened, add the garlic and spinach to the skillet, stir, and season with a good pinch of salt.
Once the spinach has wilted, take the pan off the heat.
Add the frozen peas and pappardelle to the boiling water and cook for 4 minutes.
Reserve 1 cup of the pasta cooking water before you drain the papparedelle and peas.
Add the feta and sour cream to the wilted spinach along with half a cup of the pasta cooking water.
Transfer spinach mix to a food processor or blender, or use an immersion wand to whizz up the sauce.
Return the drained pasta and peas to the warm pan, add the spinach sauce, chickpeas, and mix, gently, adding more pasta cooking water as needed to create a silky coating on every noodle.
Add grated gouda, some fresh black pepper, adjust salt if needed, and serve.
