菠菜酱意大利面 Spaghetti with Spinach Sauce

材料A
alce nero有机橄榄油2汤匙、蒜头4瓣(切片)、菠
菜200克(洗净)、盐和胡椒粉适量、alce nero
有机意大利面150克、芝士茸100克或更多
做法
1 起锅热alce nero有机橄榄油，以中火把蒜头炒至软身。
2 加入菠菜，炒至出水后加入盐和胡椒粉，然后盛出。
3 根据包装指示把alce nero有机意大利面煮熟，然后拌入少许橄榄油，而其煮水保留少许备用。
4 把炒菠菜蒜头和芝士连同意大利面煮水一起放入食物搅拌器搅拌成泥（可视情况多加水），此菠菜汁用不完的可收藏在冰箱至少3天。
5 把菠菜汁和意大利面放入锅里边煮边搅拌至熟透，可视情况多加水。
6 煮透后以盐和胡椒粉调味，吃前撒入额外芝士茸。

INGREDIENTS
2 tbsps alce nero organic olive oil, 4 cloves garlic(sliced),200g cleaned & trimmed spinach, salt & pepper to
taste, 150g alce nero organic spaghetti, 100g grated cheese or to taste
METHOD
1 Heat the alce nero organic olive oil in a large deep frying pan on medium-high heat, saute the garlic till soften, but not quite brown.
2 Add the spinach and sauté with the garlic until wilted. Season with salt and pepper, remove from
heat and set aside.
3 Cook alce nero organic spaghetti according to packet instructions and toss with some olive oil, set aside. Save some of the cooking liquid aside
for later.
4 Blend the spinach and garlic mixture with the cheese and half of the pasta water in food processor into
puree (adding more pasta water if needed). You will not use all of the sauce. The extra sauce can be refrigerated up to 3 days.
5 Toss the pasta with the sauce back into the pan to combine and heat through, again adding more pasta water if needed.
6 Once heated through, taste and season with more salt and pepper if necessary. Sprinkled with extra
grated cheese to serve.