It's pasta with spinach, parmesan cheese and chicken stock.
Cook the organic pasta shells until almost al-dente, but not quite, like a minute away from being al-dente. You'll have to cook it further in the soup later until al-dente.
I love the organic range from Woolies called Macro, which includes pasta to oatmeal, etc. I find that they are occasionally discounted, making them much cheaper than the San Remo non-organic pasta.
Drain and cool under running water to stop the cooking process.
For the sake of laziness, I used the same saucepan I cooked the pasta in to cook the spinach sauce / soup. Melt the butter.
Add the chopped onions and cook over a medium-low heat until translucent. But, please do not brown it.
Add the chicken stock. My chicken stock was from the frozen one I made the week before.
I waited until it melted and fully heated through. Simmer for a further 5 minutes before adding the spinach.
Add the washed green spinach, still over medium-low heat.
Stir until the spinach just wilted.
Quickly add the pasta.
Stir and heat through until pasta is al-dente. Season with salt and pepper to taste. I peppered mine quite well.
I feel so much healthier just by posting this recipe.
Pipe rigate alla crema verde
Adapted from Gino D'Acampo's Gino's Pasta
- 2 tbsp butter
- half an onion, chopped finely
- 100g spinach leaves
- 100mL chicken stock (homemade, if possible)
- 200g shell pasta (organic, if you can)
- pecorino (if you cannot find them, parmesan is also good)
- Cook the pasta until almost al-dente, about a minute away from it. You need to cook the pasta further in the stock later on. Drain and cool under water to stop the cooking process.
- On a medium-low heat frying pan (I used the same saucepan I cooked the pasta in), melt the butter, add the chopped onion and cook until translucent.
- Add the stock and cook until heated through. Simmer for a further 5 minutes.
- Add the spinach and stir quickly until just wilted.
- Return pasta to the pan and cook until pasta is al-dente.
- Season with salt and pepper to taste. Serve while warm with the plenty of grated pecorino.