200g spinach, 1 cup pasta, 1 egg, 1 tbsp almond butter, nutmeg.
Serves: 1 Preparation: 15 minutes
Spinach and nutmeg go together like ramalamalamagadingagadingadong but I bet you've never considered adding almond butter into the mix...
Well friend, you've got a whole world of woody scrumptiousness coming to you! This is an unusual pasta in that there's no real sauce to speak of, it's pure flavour and texture with a lick of egg yolk to lubricate the way, and it's absolutely lovely. I like to use spinach pasta to double up the spinach goodness, but I do realise that I am a spinach junkie...
1) Add the pasta to a pan of hot salted water and simmer for 8-10 minutes.
2) Stir the spinach into the almond butter and continue stirring on a low heat until the spinach has begun to wilt. Grate a little nutmeg into the pan, then stir in the pasta.
3) Drop an egg yolk into a pan of boiling water for 45 seconds, then spoon carefully onto the pasta. Serve immediately, breaking the yolk onto the pasta to coat it in the silky, creamy sauce.