Monday, 20 May 2013

Almond, spinach & poached egg yolk pasta


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.

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