Are the pastas you eating always either white or red? This time, let's go for something fresh and share a recipe featuring a green sauce.
This sauce, like a green enchantment, uses fresh spinach as its base, combined with cream and cheese to create a very creamy spinach cream sauce. It's rich and flavorful, with a pronounced spinach taste. Spinach is rich in iron and other nutrients such as folate, magnesium, vitamins A, K, and fiber, making it beneficial for health.
However, for some reason, some people just don't like spinach and can't be persuaded to eat it. One time, BigBoy used spinach to make a sauce, and that friend who didn't eat spinach ate everything on their plate without a word. That's when I understood that sometimes picky eating is just a fixed mindset. By changing the cooking method, even ingredients that were originally unacceptable can be enjoyed.
This spinach cream sauce is actually quite easy to make. Simply blend fresh spinach, mix it with cream and cheese, and it's ready. As for the pasta, this time I used Tagliatelle. What's the difference between Tagliatelle and Fettuccine? Generally, Tagliatelle is wider and flatter compared to Fettuccine, so it requires a slightly shorter cooking time. Both types of pasta are excellent for holding sauce.
This wide flat pasta dish also includes scallops, prawns, and pine nuts, offering a rich and flavorful texture. Additionally, in the video, we'll also share how to use extra sauce to plate the dish. Just take a spoon and drizzle the sauce freely on the plate to achieve a beautifully messy effect. It's simple to do at home and creates a dish that's perfect for sharing on social media!
Ingredients (serve 2)
Basic Ingredients：
Tagliatelle | 200g |
|---|---|
Prawns | 150g |
Scallops | 6pcs |
Pinenuts | 20g |
Salt | to taste |
Ground Black Pepper | to taste |
Spinach Cream Sauce:
Baby Spinach | 300g |
|---|---|
Basil | 2 sprig |
Garlic | 2 cloves |
Water | 200 ml |
Heavy Cream | 200 ml |
Salt | 1 tsp |
Parmesan Cheese | 60g |
Steps
1.
Pat dry the scallops; coarsely chop the prawns; peel the garlic.
2.
Bring a pot of water to a boil. Blanch the spinach for 10 seconds, then remove and reserve 200 ml of the spinach cooking water.
3.
In a blender, combine the blanched spinach, basil, garlic, and 200 ml of reserved water. Blend until smooth to make spinach puree. Strain and set aside.
4.
Heat a skillet over medium-low heat. Toast the pine nuts until golden brown, then set aside.
5.
In the same skillet over high heat, once smoking, add a little oil and sear the scallops for 2 minutes on each side. Season with salt and black pepper as desired. Remove from skillet and set aside.
6.
In the same skillet, add the chopped prawns. Season with salt and black pepper, sauté until cooked through, then set aside.
7.
Reduce the heat to medium-low. In the same skillet, add the spinach puree, cream, and Parmesan cheese. Stir well and cook for 5 minutes until thickened. Season with 1 teaspoon of salt to taste, then remove from heat.
8.
Bring a pot of water to a boil. Add salt and olive oil. Cook the tagliatelle pasta for 6 minutes, then drain.
9.
Add the cooked tagliatelle pasta to the spinach cream sauce. Mix in the pine nuts and toss to combine. Plate the pasta and top with the cooked prawns and scallops. Drizzle more sauce over the dish as desired.
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