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Straw & Hay Pasta with Spinach Sauce & Pine Nuts

Straw & Hay Pasta with Spinach Sauce & Pine Nuts


  • ½ cup pine nuts

  • Salt

  • ½ lb. fettuccine

  • ½ lb. spinach fettuccine

  • 1 lb. of bundles of medium-size leaf spinach, stemmed

  • ½ cup vegetable stock

  • 1 small onion, chopped

  • 3 cloves garlic, chopped

  • A little freshly grated nutmeg (about 1/8 tsp.)

  • Pepper

  • 6 tbsp. olive oil

  • ⅓ cup heavy cream or crème fraîche

  • 1 cup grated Parmigiano-Reggiano, plus more for serving

  • Juice of 1 lemon (about 1/4 cup)


  • Step 1

    In a dry small skillet over medium heat (or in a toaster oven on a small tray), toast the pine nuts, stirring occasionally, until golden and fragrant, 3 to 4 minutes.

  • Step 2

    Bring a large pot of water to a boil for the pastas. Salt the water and add the pastas. Cook for 5 minutes. Reserve 1 cup of the cooking water, then drain.

  • Step 3

    In a food processor, add half of the spinach, the stock, onion, garlic, and nutmeg; season with salt and pepper. Pulse until well chopped. With the machine running, stream in the oil. Transfer the spinach puree to a large skillet. Bring to a boil, then simmer until thickened, about 5 minutes. Coarsely chop the remaining spinach and wilt into the sauce. Add the pastas and cooking water and simmer, tossing the pastas, until al dente, 3 to 4 minutes more. Add the cream and toss to combine. Remove from heat. Add 1 cup Parm and the lemon juice; season. Serve in shallow bowls and top with more cheese and the toasted pine nuts.