Straw and hay with spinach and pine nut cream

STRAW and hay 2_03383 with SPINACH and PINE NUT SAUCE INGREDIENTS for 4 PEOPLE 400 g of pasta like straw and hay, 500 g of spinach, 50 g butter, 2 tablespoons grated Parmesan cheese 2 tablespoons chopped Basil.

For the cream: 150 g of pine nuts pine nuts, 50 g of butter, 20 cl of fresh cream, 50 of grated Parmigiano Reggiano, nutmeg, salt and pepper.

Wash spinach, sgocciolatelie and have them jump in butter soft focus for 5 minutes.

Add salt and pepper.

In a saucepan, melt the butter.

Toast the pine nuts in a pan with non-stick coating; riservateli and then onto a plate lined with paper towels.

With the help of a food processor, puree 2/3 of the cream with pine nuts, grated cheese, melted butter, salt, pepper and nutmeg.

Boil salted water and bake the dough.

When cooked, drain and mix with the pine nut cream previously prepared.

Spread the dough in individual dishes and seasoned lie down for each a little spinach.

Garnish with Basil and the rest of the pine nuts.

Served with Parmesan separately.