Pasta with Baby Spinach and Faisselle

Print Recipe
Chef Marina Henderson, Saltscapes

Ingredients:

  • 1 16 oz (500 g) package linguine
  • 1 tbsp (15 mL) butter
  • 1 clove garlic
  • 4 
oz (125 g) fresh baby spinach, coarsely chopped
  • 10-12 anchovies
  • 1/4 tsp (1 mL) pepper
  • 1/2 tsp (2 mL) walnut oil
  • 1 8 oz (250 g) tub Faisselle
  • Chopped walnuts, for garnish


Directions:

Cook linguine until al dente, about 8 minutes. While pasta cooks, melt butter in a large frying pan. Sauté garlic and spinach until soft. Add anchovies, pepper and walnut oil. Stir well. Add the Faisselle; stir until mixture becomes saucy. Add drained pasta to mixture. Garnish with chopped walnuts. Makes 4-6 servings.

Print Recipe
Share Facebook Linkedin Twitter Instagram