65 g/2 1/2 oz butter, plus extra for greasing 675 g/1 1/2 lb spinach
1 onion, finely chopped 120 g/4 oz Parmesan cheese, freshly grated
275 g/10 oz fresh tagliatelle 200 ml/7 fl oz double cream salt and pepper


1.Preheat the oven to 200°C/400°F/Gas Mark 6 and grease an ovenproof dish with butter. Cook the spinach, in just the water clinging to the leaves after washing, for 5 minutes, then drain and chop.
2. Heat half the butter in a saucepan, add the onion and cook per a low heat, stirring occasionally, for 5 minutes until softened. And the spinach and cook for a few minutes more. Season with salt and pepper and sprinkle with half the Parmesan.
3.Cook the tagliatelle in a large pan of salted, boiling water for 2-3 minutes u al dente. then drain, return to the pan and toss with the emaining butter.
4.Make layers of tagliatelle, most of the remaining Parmesan and the spinach in the prepared dish, ending with a ayer of spinach.
5.Pour the cream on top, sprinkle with the rest of the Parmesan and bake for 10 minutes until golden and bubbling.

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