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Spinach Pasta Sauce

800g fresh spinach leaves
60g butter
60g flour
500 ml milk
salt and black pepper
grated nutmeg
40g freshly grated parmesan cheese

Wash the spinach. Put a generous handful to one side and steam
the rest. Drain, keeping the liquid. Chop the spinach finely and
keep it warm.

Make a bechamel sauce using the butter, flour and milk, then dilute
with the spinach liquid. Check flavour and add nutmeg. Add the
cooked, chopped spinach to the bechamel sauce and at the last
minute, add the finely chopped raw spinach. Pour over pasta
(spaghetti or linguine) and serve at once with grated parmesan.

I sometimes add some garlic and/or bacon, but this sauce is divine
without.

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Taste: Ease of Prep: Appearance:
Add a few anchovies, February 23, 2006 - 02:17 PM
Reviewer: andrew from Worcestershire GB
Liked this recipe - try it with anchovy and/or capers

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
my additions, December 9, 2005 - 01:28 PM
Reviewer: Anonymous from Bombay India
I also added torn basil leaves to the pasta and made the bechemel sauce with whole wheat flour and it really tasted good.

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