Spinach and anchovy farfalle

Are you having one of those days that you want to feel special just by cooking something delicious and elegant?...this is your day then. This pasta goes from the basics of sautéing garlics and shallots to adding grounded pistachios and anchovy paste. I know, amazing right?. I love cooking with anchovy paste because it is easier than cooking with anchovies, and it gives you that gentle and special saltiness you can’t get from salt without being so strong. 

It’s an easy pasta, so light and refreshing, and it is so pretty!. I love farfalle pasta because of its bow shape, that’s why I think it’s the perfect for this time. The fresh spinach gives you such a healthy feeling, and the beautiful sun dried tomatoes give you the sweet touch to balance all the flavors. I am going to stop talking and let the pasta speak for itself.

2 to 3 servings

Ingredients

½ pound farfalle pasta (about 4 cups of uncooked pasta)

¼ cup extra virgin olive oil

1 tbsp. butter

1 shallot

½ tbsp. anchovy paste

¼ tsp. chili powder

3 garlic cloves

2 ½ cups fresh spinach

¼ tsp plus a pinch of kosher salt.

Freshly ground black pepper

¼ cup grounded pistachios

2 tsp. fresh lemon thyme

½ cup sun dried tomatoes, chopped

½ cup freshly grated Parmesan

Cook the pasta in salted water until tender but firm to the bite.

In a skillet, heat the olive oil and the butter over medium heat. Add shallot and cook for 2 minutes. Add the anchovy paste, chili powder and garlic. Cook for 2 minutes. Add the spinach, salt and pepper and cook until wilted. Add the grounded pistachios and cook for about 2 minutes. Add the lemon thyme and sun dried tomatoes and cook for 1 minute. Add the cooked pasta and sprinkle with the parmesan cheese. Toss everything together and serve. Enjoy!

Note: always reserve a bit of pasta water to loosen the pasta if you need to.