Penne with Spinach, Chestnuts and Bacon
Penne with spinach, chestnuts and bacon is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 chestnuts
- 120 g fresh spinach
- Salt
- 2 shallots
- garlic cloves
- 80 g South Tyrolean speck (or bacon)
- 2 tbsp cold pressed olive oil
- 1 tbsp thyme
- 200 g whipping cream
- Pepper
- nutmeg
- 400 g penne
- 100 g freshly grated Parmesan
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Place the chestnuts on a baking tray and roast in the preheated oven for about 25 minutes. Remove, peel, roughly chop and roast again in the oven for another 5 minutes. Set aside.
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3.
Clean and wash the spinach. Drain and collapse it in boiling salted water. Remove, shock in cold water, drain, squeeze out excess liquid and finely chop.
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4.
Peel and dice the shallots. Peel and slice the garlic thinly. Cut the speck into small cubes and fry them in a hot pan. Add the shallots and garlic and sauté until translucent. Then add thyme and cream, bring to a boil and stir in the spinach. Simmer for about 1 minute and season with salt, pepper and a pinch of nutmeg.
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5.
Cook the penne in boiling salted water until al dente and drain. Toss the pasta into the pan and mix it into the sauce. Divide onto four plates, sprinkle with roasted chestnuts and Parmesan, and serve.
