Ribbon noodles with spinach cream sauce

Name: Ribbon noodles with spinach cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1/2 bunch Marjoram; 2 TABLESPOONS Oil; 300 g deep-frozen cream leaf spinach; 250 ml Milk; 300 g ribbon noodles (e.g. Ricciarelle); 7-10 Tbsp Salt; 50 g Pine nuts; 100 g Breakfast bacon in slices; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1/2 bunch Marjoram
2 TABLESPOONS Oil
300 g deep-frozen cream leaf spinach
250 ml Milk
300 g ribbon noodles (e.g. Ricciarelle)
7-10 Tbsp Salt
50 g Pine nuts
100 g Breakfast bacon in slices
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel and chop the onion. Wash the marjoram, dab dry, put something aside for garnishing, chop the rest finely. Heat the oil in a pot, fry the onion and marjoram in it. Add spinach and milk, cover and cook over low heat for about 20 minutes. Cook pasta in boiling salted water according to package instructions. Roast the pine nuts in a pan without fat until golden brown, remove.
2
Put bacon in the hot pan and fry until crispy. Finely puree the sauce and season to taste with salt, pepper and nutmeg. Drain the pasta and let it drain. Serve pasta with sauce. Spread bacon and pine nuts on top. Garnish with remaining marjoram