Native – Recipes
NZ Spinach Pasta
340g tagliatelle or fettucine
600mls heavy cream
1/2C chicken stock
1/4 t freshly grated nutmeg
2C cooked shredded chicken meat
2 C cooked NZ spinach (see below), chopped
Salt and freshly groundblack pepper
1/2C chopped toasted hazelnuts
Halved red and yellow cherry tomatoes tossed in balsamic vinegar and olive oil.
Grated parmesan cheese.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
- While the pasta cooks, heat the cream over medium heat. Bring to a boil, reduce heat, and simmer until reduced by half, stirring often.
- Stir in the chicken stock, nutmeg, chicken, and spinach. Heat until ingredients are warmed through. Mix in the pasta. Season to taste with salt and pepper. Add more broth if the mixture seems too thick.
- Pour the pasta into a serving bowl and sprinkle with the hazelnuts. Serve with the tomato salad sprinkled on top of the pasta. Finish with a sprinkling of parmesan cheese.
To cook NZ Spinach, select the tips and younger leaves, discarding the thicker stalks. Steam in a little boiling water until tender. Chop roughly.