jamie oliver spinach & mascarpone & parmesan pasta

jamie oliver makes me think of adorable British men, London, and pasta. more specifically this pasta- tagliatelle with spinach, mascarpone and parmesan. Ooooh so good. right now, ry is not eating as much dairy so when i make this dish, its mainly just for me. mmmmmm.

make it and tuck in! happy friday to you!

Tagliatelle with spinach, mascarpone & Parmesan

This is a dead simple dish and the mascarpone and cooking water make a fantastic sauce. Nutritional Information (amount per serving) Calories 826kcal Carbs 81.4g Sugar 7.6 g Fat 43.1g Saturates 25.5g Protein 25.3g

Serves 4

Ingredients 455 g tagliatelle or spaghetti olive oil 2 teaspoons butter 2 cloves garlic, peeled and sliced ½ nutmeg, freshly grated 400 g fresh spinach, washed thoroughly and finely sliced sea salt freshly ground black pepper 120 ml double cream 150 g mascarpone cheese 2 handfuls Parmesan cheese, freshly grated

Method Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again. Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

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