Recipe

Linguine with Spinach Gremola

adapted from Food52

Ingredients

1 big bunch arugula, washed and dried
1 big bunch of baby spinach, washed and dried
1 hand parsley, washed and dried
1 tablespoon kosher salt, plus more to taste
6 anchovy fillets
6 garlic cloves, peeled
1 lemon, juiced and zested
2 teaspoons white wine vinegar
½ cup olive oil

Instructions

1. In a large pot bring the water to the boil. Rinse the arugula, spinach, and parsley and trim of stems. Then add them to the water and add 1 tablespoon of kosher salt. Blanch the greens for about three minutes then remove them to a colandar in a sink. Press down so the greens can drain and allow them to cool for about five minutes. Give the greens one final squeeze then add them to the food processor.

2. Add the diced anchovies, garlic cloves, lemon juice and zest, vinegar, and olive oil and pulse until a thick past forms. Taste it with your finger and add more salt if necessary.

3. Bring a large pot of salted water to a boil and add ½ pound of the dried long strand pasta of your choice. Remove it to a colander to drain, reserving the pasta water, then place it back in the pot. Toss ½ cup, or a little more, of the gremolata with the pasta, thinning it out with small bits of pasta water until the desired consistency is reached.

Naptime Notes

Naptime Recipe Serving ideas

The rest of this gremolata will freeze well in ice cube trays. We also liked it as a sandwich spread!

Naptime Stopwatch

10 minutes prep time, 15 minutes cook time

Naptime Reviews

This versatile gremolata has been perfect for all kinds of dishes in the kitchen!

More Naptime Recipes

Printed from: https://thenaptimechef.com/2013/01/new-years-day-pasta-with-gremolata-powernap/