Spinach Pasta with Grilled Chicken

レシピ

材料・調味料 (4 人分)

Flour: 2 cups (sifted)

Jumbo Eggs: 3

Salt: 1 pinch

Water: 1 TBSP

Olive Oil: 1 Tsp

Spinach: 5oz

Boneless Skinless Chicken Breast: 2

Olive Oil: 2 TBSP

Garlic (crushed): 2 cloves

Prepared Pesto: 3 TBSP

Heavy Cream: 2 cups

Pecorino Romano Cheese (grated): 1/4 Cup

作り方

1: Rinse the spinach under cold water and shake off excess water. Cook on low heat in a covered pot until completely wilted. Drain as much water as you can and set aside to dry.

2: Swift flour into a medium bowl.

3: Chop and dice the spinach as finely as you can. (A food processor can aid in this)

4: In a separate smaller bowl: whisk together, pinch of salt, 1 TBSP water, 1 tsp olive oil, spinach purée, 3 of the Egg yolks and only 2 of the egg whites.

5: Slowly add the egg mixture to the flour (about 1/3 at a time), mixing vigorously with 2 fingers until a ball starts to form.

6: Once the ball forms, turn the mixture onto a table and knead continuously for at least 15 mins. Then wrap in plastic wrap.

7: While the pasta ball sets, salt and pepper the chicken to taste and grill on both sides. Make sure to cook thoroughly. Set aside.

8: Heat 2 TBSP Olive Oil in a large sauce pan over medium heat. Add crushed garlic, pesto (watch for splatter!), and heavy cream.

9: Stir in Romano Cheese until the sauce thickens.

10: Slice chicken and add to sauce.

11: Use preferred any method to roll and cut pasta balls. (My favorite is a Kitchen m-Aid attachment.)

12: Cook pasta in rapidly boiling salted water.

13: When the pasta is finished cooking (3-4 mins), pull it from the water and add to sauce.

14: Serve immediately.

ポイント

Add some of the water from the pasta pot to the sauce to help thin it out and add some starchy flavor.

If the pasta dough ball is too sticky while kneading it, add flour a TBSP at a time.

The sauce can be salty by itself, but it's not too bad of an idea to "spice it up" with pepper, crushed red pepper flakes, or sautéed onions.