Ingredients
100 gm of whole wheat pasta
100 gm of spinach, blanched
1 Tbsp extra virgin olive oil
10 gm leeks, finely chopped
10 gm onions, finely chopped
10 gm celery, finely chopped
10 gm of nutmeg, grated
1/2 tsp of red chilli flakes
2-3 cloves of garlic
200 ml cream
Salt and pepper to season
100 gm Parmesan cheese, grated
20 ml of milk
30 gm of walnuts
Method
Boil the pasta in salted water for 5-7 minutes, till its al dente.
Sweat the onions, leeks and celery in a tbsp of olive oil.
Then add bashed garlic, red chilli flakes and blanched spinach. Mix them well.
Grate nutmeg, a pinch of salt, mix together and switch the gas off.
Transfer the sautéed spinach mixture into a mixie.
Add cream, parmesan cheese, milk, cracked black pepper, walnuts, tbsp of water and blitz together to make a thick sauce.
Drain the pasta and add it to the spinach sauce.
Add a parmesan cheese and grate nutmeg. Mix well to coat the pasta with sauce.
Garnish with grated walnuts and parmesan cheese and cracked black pepper.