TAGLIATELLE WITH SPINACH AND SPECK SAUCE

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TAGLIATELLE WITH SPINACH AND SPECK SAUCE

For Italians Ilaria Guidi and Alberto Tombini of Cape Town, the best way to entertain friends is around a dinner table with a selection of simple, wholesome dishes

INGREDIENTS

  • 1kg fresh spinach
  • 30ml extra virgin olive oil
  • 1 garlic clove
  • 4 slices of speck (smoked ham), chopped
  • 520g homemade fresh tagliatelle
  • dollop Ayrshire fresh cream (optional)
  • salt and pepper, to taste
  • 60g Parmesan cheese, grated

METHOD

  1. Boil the spinach in salted water for 8 minutes. Drain it, then blend it in a blender.
  2. Place the olive oil in a saucepan with the garlic and add the speck. Cook until crispy then add the spinach.
  3. Cook the tagliatelle in salted water until al dente. Drain it very well and add it to the rest of the ingredients in the pan.
  4. For a creamier taste, add a dollop of Ayrshire fresh cream and stir for a few minutes to blend all the ingredients together. Season with the salt and pepper.
  5. Add the Parmesan cheese and serve immediately.

COOK’S NOTE: You can also use store-bought pasta.

This recipe serves 4 people