Simple spinach cream with pasta and sincérité

Caro FEELY

ingredients

4 tablespoons of butter

a bag of spinach or a good large bowl fresh picked

1 cup of cream

1 cup of parmesan

500g dried pasta

Put the water for the pasta on to boil. Put 2 tablespoons of butter into a pan and cook down the fresh spinach with salt and pepper. When tender add a cup of cream. Just before serving place another tablespoon or two of butter and a couple of tablespoons of the pasta water into a warmed bowl. Then add half a cup of parmesan to your spinach cream. Pour the drained pasta into the bowl then the spinach over the top and toss. Serve with the other half cup of parmesan as topping a volonté and a glass of sincérité.

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