Whole Wheat Farfalle & Spinach with Ricotta Salata

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…

IMG_4445

Our ingredients...
Our ingredients…

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
Our pasta...
Our pasta…
Thinly slice garlic, and crumble our ricotta salata.
Thinly slice garlic, and crumble our ricotta salata.
Roughly chop walnuts.
Roughly chop walnuts.

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.

Add half of the butter to the pot and melt over medium high heat. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Add half of the butter to the pot and melt over medium high heat. Add garlic and cook, stirring, until fragrant, about 2 minutes.
We added our spinach to the pot, seasoned with 1/4 tsp salt and several grinds of pepper. Next we cooked our spinach, stirring until wilted... about 1 minute.
We added our spinach to the pot, seasoned with 1/4 tsp salt and several grinds of pepper. Next we cooked our spinach, stirring until wilted… about 1 minute.

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.

Enjoy,..
Enjoy…

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.

~thefoodie

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