Pasta mista with shallots and chive

  • 1


  • 350 g0SX0121
  • ½ glass dry white wine
  • 1 ladle beef broth, made earlier
  • 30 g Butter
  • 50 g single cream
  • 3 tbsp grated Parmesan cheese
  • 200 g spinach
  • 2 shallots
  • 1 small bunch chive
  • salt
Rombi n° 121


Wash the spinach well and slice them into strips. Peel and rinse the shallots then also rinse the spring onion; Melt the butter in a pan , add the shallots and fry until soft but not golden. Pour the white wine and let it evaporate; then add the spinach, the spring onion and brown over a gentle heat. Ladle the heated broth and simmer for 5-6 minutes.Add the cream and reduce it by half. Mix the spinach and the shallots until a smooth and blended sauce is reached. Cook the pasta, drain al dente, mix it with the shallot sauce and serve it with a sprinkle of parmesan. “You can make the recipe also with the other pasta shapes suggested here.”