Here's how I made it:
1/2 lb. farfalle/bow-tie pasta - cooked per directions on box
1 cup spinach puree
1 spring onion - finely chopped with the green part
1 small garlic clove - finely chopped
1/2 cup shredded chedder cheese
1/2 cup milk
1 tbsp butter
Salt & pepper to taste
For the spinach puree, if using frozen spinach, thaw it then blend. If using fresh spinach, blanch it in salted boiling water for a minute, drain & refresh in cold water, drain & then blend till smooth.
Heat the butter, saute the spring onion & garlic for 2 - 3 mins. Add the spinach puree, milk, cheese, salt & pepper. Mix well. Simmer for a couple of mins, stirring continuously. Add the cooked pasta, toss together and serve.
Heat the butter, saute the spring onion & garlic for 2 - 3 mins. Add the spinach puree, milk, cheese, salt & pepper. Mix well. Simmer for a couple of mins, stirring continuously. Add the cooked pasta, toss together and serve.
I was so glad I tried this, my daughter loved it. I'll definitely be making it again. It was a bit bland for my dad's typical Indian palate though.
This Green Butterfly Pasta goes to Aquadaze's Presto Pasta Night # 106 event.
This event was started by Ruth of Once Upon a Feast.
This kid-friendly dish also goes to Srivalli's Monthly Mingle 31 - Kids Lunches.
This event is the brain child of Meeta of What's for Lunch Honey?