Cooking time: 40 minutes
Preparation time: 20 minutes
Spinach and walnut rigatoni is a delicious, easy dish. Ideal for those who are pushed for time but still want to sparkle, this dish can be prepared in advance, stored in the fridge and baked just before serving.
The softness of the spinach and the mozzarella combined with the “crunch” of the chopped walnuts makes for a stand-out pasta dish.
400 g rigatoni · 500 g spinach · 500 g béchamel · 100 g walnuts · 150 g mozzarella · 50 g grated parmesan · 1 walnut-sized knob of butter · salt · nutmeg
Blanch the walnuts for a few minutes then chop coarsely and set aside. Clean and wash the spinach, then sauté in a frying pan with a knob of butter for 15 minutes, season with salt to taste and set aside. Prepare the béchamel sauce and place in a large bowl.
Add the spinach and the chopped walnuts and mix, season with salt to taste and add a sprinkle of nutmeg.
Cook the pasta in plenty of salted water until al dente, then drain. Spread out the pasta in a baking dish and top with the béchamel, spinach and walnuts. Sprinkle with grated parmesan and add the diced mozzarella then mix together.
Taken from Misya