Monday, 14 April 2014

Easy Spinach Fettucini Alfredo (Secret Recipe Club)



Spinach Alfredo Pasta

Secret Recipe Club

My assignment for the Secret Recipe Club this month was to make something from Sarah's Brit American Kitchen.

I was seriously tempted by this caprese quinoa bake, but in the end I was drawn in by the simplicity of this pasta dish. That, and the fact that alfredo is an absolute classic which for some reason I've never made before.

I adapted Sarah's lemon pepper fettucini recipe to serve two, and added some extra spinach and pine nuts to add a variety of textures. Which, I realise, may be completely against the point of this kind of simple, classic dish, but I think I'm physically incapable of cooking a pasta dish without at least one vegetable. Anyway, I'm not apologising, because the end result was divine. Thank you for the inspiration, Sarah.

spinach-alfredo


Easy Spinach Fettucini Alfredo
Serves 2

180g (6oz) fettucini (or other long pasta)
15g (1tbsp) butter
1 large shallot
160ml (⅔ cup) double cream
1 egg yolk
3tbsp pecorino cheese (or similar hard cheese)
2tsp lemon juice
2tsp ground black pepper
100g (4oz) fresh spinach
40g (¼ cup) pine nuts

  1. Cook the pasta according to packet instructions (assuming it's dried pasta; for fresh, you can start this stage later).
  2. While the pasta is cooking, make the alfredo sauce.
  3. Finely chop the shallot.
  4. Melt the butter in a small frying pan, and fry the shallot until softened.
  5. In a separate, dry saucepan, toast the pine nuts over a medium heat, turning occasionally.
  6. Whisk together the cream and egg yolk.
  7. Add the cream mixture to the pan with the shallot, and cook for 2-3 minutes until the sauce begins to thicken.
  8. Season with grated cheese, pepper and lemon juice.
  9. Drain the pasta, reserving a little of the cooking water.
  10. Stir the spinach into the sauce to wilt, and then stir into to the pasta. Use a little of the reserved water to loosen the texture if necessary.
  11. Sprinkle with toasted pine nuts before serving.

Don't miss the other Group B recipes:





12 comments:

Rachel said...

I was just wondering what I would do with some spinach.. Now I know!

Danielle Miller said...

love the additions - adding spinach makes it ok to eat the cream right ;)

Sarah said...

Love the addition of the spinach and pine nuts, looks great!

corina said...

I also like to add some vegetables to pasta - definitely makes it feel a bit healthier to counteract the cream!

Jeanie said...

Mmmm.

Heather S said...

This looks so refreshing! I love the addition of the pine nuts for some crunch. Great SRC choice!

Rebecca Subbiah said...

looks tasty i need to make use pine nuts more

Slamdunk said...

I was trying to guess what those was the nut-looking items on top. Pine nuts! Sounds wonderful Rachel.

Welshcakes Limoncello said...

Looks lovely, Happy Easter, Rachel.

Sid's Sea Palm Cooking said...

Love the addition of the pine nuts, something I will try, and soon. And Fettucine Alfredo, one of my guilty pleasures.

Julie said...

Love the addition of pine nuts. Such great flavor, just wish they weren't so darn expensive!!!

mypixieblog said...

Do you think there's something I could sub the double cream with that would make it a bit more low-cal? Would like to try this, thanks!!!

Post a Comment

Thanks for dropping in! I'd love to hear what you have to say, and if you leave a URL, I'll be round to visit you soon. (Comment moderation is on because the spam has become overwhelming!)

Related Posts Plugin for WordPress, Blogger...