Pappardelle in green sauce
Instructions
Wash spinach well, boil them quickly and get them seasoning in oil with a little garlic, then processing them along with some milk.
Pour the puree in a saucepan and heat on low fire writing mixing cottage cheese, 2 tablespoons Parmesan, pecorino, 2 one of Emmenthal and Gruyere one; Add salt then transfer the cooked al dente pappardelle; wet them with a little of their cooking water and toss quickly over high heat.
Ingredients and dosing for 6 persons
- 500 g of type pasta pappardelle
- 200 g of young spinach
- 100 g of ricotta
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of grated pecorino cheese
- 1 tablespoon of grated emmenthal cheese
- 1 tablespoon of grated gruyere cheese
- Little of garlic
- Milk
- Olive oil
- Salt