Spinach Pasta Sauce
A creamy and vibrant spinach sauce blended with fresh herbs and nuts, perfect for pairing with your favorite pasta.
Ingredients
- 5 ounces fresh spinach (thoroughly rinsed)
- 3 tablespoons extra virgin olive oil (divided)
- 1 medium yellow onion (peeled and diced)
- 4 cloves garlic (peeled and roughly chopped)
- 1/2 cup fresh basil (loosely packed)
- 1/2 cup fresh parsley (loosely packed)
- 1/4 cup shelled, unsalted pistachios
- 1 lemon (juice)
- 1/2 cup mascarpone cheese (or ricotta cheese)
- 3/4 cup finely grated Parmigiano-Reggiano (divided)
- 12 ounces tagliatelle pasta
- 1 cup reserved pasta cooking water
- to taste salt and freshly ground pepper
Instructions
- Bring a large pot of water to a rolling boil. Blanch the spinach for 30 seconds, then transfer to ice water to stop cooking.
- In a small pot, heat 1 tablespoon of olive oil over medium-low heat. Sauté the diced onion for 10 to 12 minutes until soft and translucent. Add garlic and cook for 1 more minute. Season with salt and remove from heat.
- Cook the tagliatelle in the boiling water until al dente, about 7 to 9 minutes. Reserve 1 cup of pasta water before draining.
- Drain the blanched spinach and press gently to remove excess water. In a food processor, combine spinach, basil, parsley, pistachios, and lemon juice. Pulse until finely minced.
- Add 2 tablespoons of olive oil, mascarpone, sautéed onions and garlic, and half of the grated Parmigiano-Reggiano to the food processor. Blend until smooth. Gradually add half of the reserved pasta water to achieve a silky consistency.
- Transfer the sauce to a large bowl, toss with drained pasta, and add more reserved pasta water as needed to coat the pasta evenly.
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Notes
Serve garnished with remaining grated Parmigiano-Reggiano and a drizzle of olive oil. Store leftovers in an airtight container for up to 3 days.