Pasta florentine

Thanks to the Italians for there pasta contribution to the world cuisine.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally cooked by boiling.
Its obvious that most love going for dry pasta from stores.


Pasta Florentine

Ingredients (2 portions)

• 150g -  penne pasta
• 400ml - heavy cream
• 400g - canned spinach or fresh spinach
• 5g -  minced garlic
• 15g -  finely minced shallots or white onion
• 40ml -  dry white wine
• 10g - grated Parmesan
• Butter for cooking

Preparation


Boil the pasta with salt, strain and set aside.
Saute onion and garlic over a low flame, do not let them brown.
Glaze with white wine. once the wine evaporates add heavy cream.
Cook till the cream reduces to half the volume. Add half the spinach and cook for a minute or two.
Pull the mixture off the range, cool and puree very fine.
Return to the pan and add the remaining spinach. season it with salt and pepper.
Mix in the pasta. cook for a minute or two. 
Serve with sprinkled Parmesan on top. 


For my friends Boishali Sinha Massot, Harpreet Kahlon and Nishant Kalia 


Little variation with the recipe. Add some pecan halves at the end. Goes well.