Spring Pasta with Spinach, Walnuts & Lemon
This post may contain affiliate links. Please read my disclosure policy.
Two Sundays in a row, I’ve returned from Barber’s Farm stand at the Schenectady greenmarket with pounds of spinach, Swiss chard, and kale, all of which are so good right now. Two weeks in a row, too, I’ve boiled pasta, dumped into the pot a pound of these greens, then tossed it all with a garlicky, white wine sauce made slightly creamy with crème fraîche. A recipe for one-pan pasta with spinach and goat cheese in Colu Henry’s Back Pocket Pasta inspired the dish, and I wrote about it on Food52. As always, feel free to skip straight to the recipe.
Hope you’re all having a great weekend!
Here’s how you make it: Pick up a pound of greens at the market:
Place them in a large bowl, and fill it with cold water to allow the dirt to settle:
Prep and measure your other ingredients: walnuts, butter, white wine, crème fraîche:
Reserve 2 cups of the pasta cooking liquid. Add the greens to the pasta once the pasta is cooked, and cook just until the greens shrink:
Drain the pasta and greens:
Make the sauce by whisking butter, crème fraîche, white wine, and reserved pasta cooking liquid together:
Add the pasta, greens, toasted walnuts, and lemon zest:
Find the recipe on Food52: Two-Pan Pasta with Spinach, Walnuts, and Lemon