Our second dish with Marley spoon was Whole Wheat Farfalle & Spinach with Walnuts & Ricotta Salata. We don’t normally go with whole wheat noodles, so we were interested in giving it a try…
Items in the box:
- 4 large cloves garlic
- 8-10 oz flat leaf spinach
- 2 oz ricotta salata
- 1 1/2 oz walnut pieces
- 16 oz whole wheat farfalle
- 2 oz butter
After we cooked our pasta, reserving 1/2 cup of the pasta water, we transferred our pasta to bowl and returned our now empty saucepan to the stove.
Next it was time to add the farfalle, pasta water, and remaining butter to pot. Heat, tossing until butter is melted and sauce reduces and coast the pasta, about 1 minute; season to taste with salt and pepper. Serve topped with walnuts and ricotta salata.
While I didn’t try this dish due to all the dairy… the other two diners in our house felt it was a bit too rich… and that we definitely won’t go the whole wheat route if we make this dish again in future.