Feeling a little under the weather again today, so after my earlier protein craving was sated by some roast chicken in a lovely sandwich, felt the need for something green.
Spinach and Garlic Pasta
Serves 2 people
300-400g of Spinach, washed and drained
4 large cloves of garlic, chopped
1 large squeeze of fresh lemon juice
50g of Pancetta, finely diced
1 tsp of Harissa paste
75g per person of pasta of your choice
Place the pasta in boiling water and cook; the sauce will only take 4-5 minutes to make so this might even suit fresh pasta.
Warm some olive oil in a pan on a medium heat, place in the pancetta so that it sizzles and starts to crisp up.
When the pancetta starts to look golden, add in the garlic and spinach, grind in some black pepper.
Salt is not necessary as you get this from the pancetta.
When your pasta is ready, drain, and leave to one side.
Stir in the Harissa paste, finely chopped garlic, and squeeze in the lemon juice to taste and mix in the pasta with your sauce.
Serve immediately.
I know the garlic might sound excessive, but cooking it at the last minute and having it really strong does work.
Feel free to add in other vegetables and fresh herbs, but this simple recipe stands on its own.
I ate it so quickly i forgot to take a photo, so will do that next time.
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