Recipe information
Yield
4 servings
Ingredients
Omit
Sausage
Add
2 10-ounce boxes frozen chopped spinach, defrosted
1 cup chopped toasted hazelnuts
Preparation
Wring out the spinach in a kitchen towel until dry. Start the pan with EVOO as in the master recipe, #27, and add the mushrooms, garlic, and onions. Cook until brown, then add the spinach, separating it with your fingertips as you add it to the pan. Combine and heat the mixture for 2 minutes, then add the wine and proceed as above. Top the pasta with cheese, chives, and the toasted hazelnuts.
