The silkiest pasta covered with a delicious green spinach sauce, infused with parmesan, salty anchovies and zesty lemon. Top with a dollop of ricotta.
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Serves
4
Spinach
Bucatini
Parmesan
Ricotta
Garlic
Butter
Anchovy
Lemon
Chilli Flakes
Salt
Black Pepper
Olive Oil
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content.
Serves
4
Spinach
Bucatini
Parmesan
Ricotta
Garlic
Butter
Anchovy
Lemon
Chilli Flakes
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chop up the garlic and add into a pan with a knob of butter, olive oil, anchovies and chilli flakes. Let the anchovies melt into the sauce but be careful to not let the butter or garlic burn (the oil should stop it from burning).
Step 2.
Add all of your spinach with 2 tbsp of water and let it wilt. Then, grate in your lemon zest, 2/3 of the parmesan (using the smallest grater holes) and a twist of black pepper. Cook for a further few minutes.
Step 3.
Remove from heat, pop it into a blender and blitz until you get a smooth green paste.
Step 4.
Now for the pasta. Boil a pan of salted water (3 pinches at least) then add your pasta. Once cooked, drain saving back a cup of pasta water.
Step 5.
In a new pan melt a knob of butter and add in the green paste along with the juice of a lemon, the rest of your parmesan, a ladle of pasta water, crack of pepper, and stir on a high heat. This will help the sauce stick to the pasta when added.
Step 6.
Add in the pasta and keep it moving to bring everything together and covered in a nice thick green sauce.
Step 7.
Into a bowl with a little bit of fresh ricotta and you are ready to go!
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