Creamy spinach pasta with caramelized shallots

Step 1/ 4

• 1 lemon
• 2 shallots
• 2 cloves garlic
• salt

• pot (large)
• fine grater
• knife
• cutting board

Bring a large pot of water to a boil and season with salt. Meanwhile, wash the lemon under hot water and zest it. Halve the shallots and cut them into fine strips. Finely chop garlic.

Step 2/ 4

• 250 g rigatoni
• 150 ml pasta water
• 20 g butter
• 40 g pistachios
• 1 tsp sugar

• liquid measuring cup
• frying pan (large)
• cooking spoon
• bowl

Add pasta to boiling water and cook according to package instructions. At the end of the pasta cooking time, reserve some cooking water. Meanwhile, continue with the recipe. In a large frying pan, melt a third of the butter. Add pistachios, shallot strips, and sugar and sauté until butter is browned and shallots are lightly caramelized for approx. 4 - 6 min. Remove from pan and set aside in a small bowl.

Step 3/ 4

• 1 tbsp olive oil
• 40 g butter
• 100 g Parmesan cheese (grated)

Heat more oil in the same frying pan. Add garlic and sauté for 1 min. until translucent. Add cooked pasta and deglaze everything with reserved pasta cooking water. Bring to a boil and add the remaining butter. Reserve some grated Parmesan cheese for garnish, and add most of it to the pasta. Mix everything thoroughly. Continue cooking and stirring until the pasta is coated with sauce and becomes glossy, for about 4 min.

Step 4/ 4

• 150 g baby spinach
• pepper

Add baby spinach to the pasta, mix, and let it wilt. Season pasta with a little salt and lemon zest. Then season generously with pepper. Arrange pasta on deep plates, top with pistachios and shallots, and garnish with remaining lemon zest and parmesan. Serve immediately.

Enjoy your meal!