Penne Giardiniera

Serves 1
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Directions

  1. 1Sauté spinach in a little oil with a pinch of salt until wilted.
  2. 2Mix spinach with garlic, egg, nutmeg, Parmesan, half breadcrumbs, salt & pepper.
  3. 3Roll one test ball and fry in vegetable oil to adjust mixture if needed.
  4. 4Shape remaining balls and fry until golden.
  5. 5Drain spinach balls on paper towels and set aside.
  6. 6Cook penne in salted water.
  7. 7Reserve 2–3 ladles of pasta water, then drain the penne.
  8. 8Sauté courgettes in a little olive oil and butter in a large pan for about 5 minutes.
  9. 9Add garlic and chillies to the pan and cook until fragrant.
  10. 10Add pasta water and stir to loosen.
  11. 11Add pasta, mix in most of the Parmesan and Pecorino, and season.
  12. 12Plate pasta, top with spinach balls.
  13. 13Sprinkle with remaining cheese.

Ingredients

  • 700 g spinach
  • 0.5 garlic clove, minced
  • 1 egg
  • 1 Pinch nutmeg
  • 45 g Parmesan, grated
  • 70 g breadcrumbs
  • Salt
  • pepper
  • Vegetable oil
  • Paper towels
  • 500 g penne
  • 80 g butter
  • 3 garlic cloves, chopped
  • 20 g red chillies, chopped finely almost paste like
  • 2 courgettes, grated
  • 100 g Parmesan, grated
  • 100 g Pecorino, grated
  • 3 ladles pasta water

Equipment

large pan