Difficulty:
Preparation Time: 15 mins
Cooking Time: 60 - 45 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Spinach Fettuccine
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Preparation Time: 15 mins
Cooking Time: 60 - 45 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Spinach Fettuccine
| Substitute Shape: | Fettuccine, Wide Fettuccine, Curly Fettuccine, Fresh Fettuccine |
Ingredients
San Remo Reg No13 Spinach Fettuccine 500g
250g english spinach leaves
grated pecorino or parmesan cheese
185g fetta cheese, roughly chopped
2 tablespoons butter
1 tablespoon chopped fresh rosemary
3 leeks, sliced
3 tablespoons olive oil
salt, to taste
750g sweet potato, peeled and cut into bite-sized chunks
freshly ground black pepper
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Method
- Preheat oven to 200°C.
- Toss sweet potato in salt and 2 tablespoons oil. Arrange on oven tray and bake for 30 minutes or until soft and brown.
- Fry leeks with rosemary in extra olive oil over medium heat for 7 minutes or until leeks are golden and soft.
- Add fettuccine to a large saucepan of boiling water and cook until al dente. Drain and transfer to a warm bowl.
- Add sweet potato, leek mixture, butter and fetta and toss to combine.
- Arrange spinach leaves on warmed plates, top with pasta and sprinkle with pepper and cheese.
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