Fresh farfalle with spinach,
Oct 11, 2017 2:57:53 GMT -5
Post by Admin on Oct 11, 2017 2:57:53 GMT -5
Ingredients
For the pasta
200g/7oz 00 flour, plus extra for dusting
2 free-range eggs
pinch of salt
For the spinach, gorgonzola and walnuts
200g/7oz Tenderstem broccoli, cut into florets
2 tbsp olive oil
1 garlic clove, finely chopped
large handful spinach
50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)
1 tbsp chopped fresh mint
25g/1oz walnuts, broken into pieces
Method
For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.
Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes.
Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin.
Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)
Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.
Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.
Meanwhile, dry fry the walnuts in a separate pan.
Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly.
Add the drained pasta to the spinach, stir through the mint and top with the walnuts
For the pasta
200g/7oz 00 flour, plus extra for dusting
2 free-range eggs
pinch of salt
For the spinach, gorgonzola and walnuts
200g/7oz Tenderstem broccoli, cut into florets
2 tbsp olive oil
1 garlic clove, finely chopped
large handful spinach
50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)
1 tbsp chopped fresh mint
25g/1oz walnuts, broken into pieces
Method
For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.
Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes.
Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin.
Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)
Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.
Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.
Meanwhile, dry fry the walnuts in a separate pan.
Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly.
Add the drained pasta to the spinach, stir through the mint and top with the walnuts