Name: Spinach pasta salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 clove garlic, finely chopped; 2 tablespoons frozen spinach, thawed, squeezed dry and very finely chopped; 50 g (1¾ oz) walnuts, browned in the bacon drippings; 1 tablespoon chopped fresh parsley; 1 French shallot, finely chopped; 1 small red onion, thinly sliced; 4 rashers bacon, crisply fried and coarsely broken; 100 g (3¼ oz) Roquefort cheese, cut into cubes; 2 eggs, lightly beaten; 20 ml (¾ fl oz) olive oil; ½ teaspoon salt; 120 ml (4 fl oz) walnut oil; 50 ml (1¾ fl oz) white wine vinegar; 200 g (6½ oz) plain flour

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Combining Roquefort, bacon and walnuts with the bright green tagliatelle creates a winning formula.

Ingredients

Pasta

200 g (6½ oz) plain flour
½ teaspoon salt

Method

To make the pasta, follow the method in the Chef’s techniques, adding the spinach with the eggs. Divide the dough in two and pass through the pasta machine. When the pasta sheets have passed through the thinnest setting, pass through the 6 mm

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Ingredients

Pasta

Method

Part of