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Spinach and walnut rigatoni

Spinach and walnut rigatoni

Recipe Rigatoni spinach and walnuts of Flavia Imperatore of 09-03-2011 [Updated on 19-04-2017]

This morning I give you a recipe to prepare a first course with spinach. they can be prepared in advance, kept in the fridge and then baked just before serving them on the table. The softness of the spinach and mozzarella alternated with the "crunchiness" of the chopped walnuts make this first course really tasty.


How to make Rigatoni with spinach and walnuts

Steam the spinach for a couple of minutes then toss in a pan with butter and a clove of garlic.

Prepare the béchamel and put it in a large bowl Add the chopped walnuts and mix by adding a pinch of salt and flavoring with a pinch of nutmeg.

Cook the pasta in abundant salted water and drain it al dente.

Put it in the bowl with the béchamel then add spinach and diced mozzarella and mix

Arrange the pasta in a buttered baking dish and dress it with the béchamel and parmesan

Bake the spinach and walnut pasta at 220 degrees in grill mode until the surface is browned.
Allow to cool, cut and serve

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