Spinach pasta salad

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

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

Europe
Italy
Main course
Pasta
Mediterranean

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