Fettuccine with Spinach, Walnuts, and Mascarpone
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

Although this pasta dish could be served at any time of the year it's particularly suitable to a cold spring day with some crisp spinach.  The inspiration here is a bit from the cooking of the Piedmont and a bit of Lombardy.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

3 large garlic cloves, finely chopped

One 1/4-inch slice pancetta, chopped

3 tablespoons chopped fresh basil or dill

1 1/2 pound spinach, trimmed of heavy stems, washed well

1/3 cup chopped walnuts

Salt and freshly ground black pepper to taste

3/4 pound fettuccine

1/4 cup mascarpone cheese

1. In a casserole, heat the olive oil over medium-high heat, then cook the onion, garlic, pancetta, and basil until the pancetta is slightly crispy and the onion is soft, stirring, about 5 minutes.

2. Meanwhile, in a large saucepan or stockpot place the spinach with only the water adhering to it from its last rinsing, cover, and wilt over high heat, turning once or twice, about 4 minutes.  Remove to a strainer and drain well by pressing out with the back of a wooden spoon.  Chop the spinach and add to the casserole.  Add the walnuts and reduce the heat to low and cook until the pasta is ready.  Season with salt and pepper.

3. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

4. Transfer the pasta to the casserole and toss with the sauce and mascarpone and serve.

Variation: 

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Posted: 12/26/2006