Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Claire Birch's Doddington Spinach, Herb & Swaledale Pasta
Serves 4
Ingredients:
500g pasta
5-10 cloves garlic finely chopped
Olive oil
Four handfuls of washed and finely chopped Doddington Spinach and or rocket
Two handfuls of washed and finely chopped mixed spring herbs - parsley, chives, sorrel – any herbs you can lay your hands on!
200-300g crumbled/chopped Swaledale goats cheese or Lancashire (nutty flavour and crumbly texture is what you are after here).
Method:
Set large pan of salted water on to boil and start to cook your pasta.
While it is cooking, heat a generous amount of olive oil (3-4 tbsp) in a large pan and fry chopped garlic until golden and the oil smells fantastic. As the pasta finishes cooking add the spinach and herbs to the garlic and oil mixture and stir to wilt and release the flavours of the herbs. No need to cook for more than a minute or two. Season with salt and pepper.
Drain pasta and add to pan with herbs and spinach, stir to combine, add more olive oil if it seems dry, and sprinkle on crumbled cheese.
Delicious with a tomato salad or spring lamb chops.
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