- 50g butter
- half an onion
- 2 cloves of garlic
- 250g spinach
- 8 sage leaves
- pinch of nutmeg
- parmesan cheese
- 500g spaghetti
In a heavy pan, melt half of the butter, add the finely chopped onions and crushed garlic and sizzle for about one minute.
Remove the stalks from the spinach; add the leaves to the onions and stir well before adding the spinach.
Season with nutmeg and a little salt and pepper.
Cook for one to two minutes, or until the spinach is wilted; remove from the heat.
Drain well the remove any water; place in a food processor and purée.
Meanwhile, cook the spaghetti in plenty of boiling salted water until cooked but still firm (al dente) and drain.
Stir in the remaining butter and check the seasoning.
Stir in the spinach and serve immediately with plenty of grated parmesan.
Enjoy with a glass of Prosecco.
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