Tuscan Pasta



peanuts


Pasta, Pasta

This wonderful Tuscan Pasta dish combines the flavors of shrimp with spinach. A great combination and another great dish for Springtime. Off course I use shrimp for this recipe because I love shrimp, but you can use scallops, chicken or sausage if you prefer.

I also use farfalle pasta for this recipe because I like the texture combined with the shrimp. Of course you can use whatever you prefer. A linguine will also work well with this dish.

Pine nuts are used in a lot of Italian dishes. Toasting the nuts always bring out more flavor. You can also us slivered almond instead. Either one will give the dish a rustic finish and enhance the flavor of the shrimp and pasta.

INGREDIENTS

  • 1/2 cup of pine nuts
  • 2 cloves of garlic, minced
  • 1 yellow onion, sliced
  • 3 Tbls of butter
  • 1 tsp of extra virgin olive oil
  • 1/2 cup of white wine
  • 1 8 oz package of baby spinach, washed, dried and chopped
  • 1/4 cup of lemon juice
  • 1 lb of medium size shrimp, peeled and deviened
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1 lb of bow tie pasta
  • 1/2 cup of fresh grated Romano cheese

    PREPARATION

  • In a large skillet, sauté the pine nuts, garlic and onions in the butter and oil.
  • Deglaze the pan with the wine.
  • Add the spinach cover and cook until wilted.
  • Add the Shrimp and lemon juice and cook for around 5 minutes until the shrimp in pink.
  • Season with salt and pepper.
  • In 6 quarts of boiling salted water, cook the pasta until al dente
  • Drain the pasta and toss into shrimp and spinach.
  • Serve with the Romano cheese

    Serves 4 to 6 people



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