{"id":1698,"date":"2014-05-03T21:03:18","date_gmt":"2014-05-03T21:03:18","guid":{"rendered":"https:\/\/johnhootonphotography.com\/?page_id=1698"},"modified":"2014-06-29T04:08:52","modified_gmt":"2014-06-29T04:08:52","slug":"tagliatelle-with-mascarpone-parmesan-spinach","status":"publish","type":"page","link":"https:\/\/johnhootonphotography.com\/?page_id=1698","title":{"rendered":"Tagliatelle with Mascarpone, Parmesan &#038; Spinach"},"content":{"rendered":"\r\n<a href=\"https:\/\/johnhootonphotography.com\/wp-content\/uploads\/2014\/05\/Spinach-Mascarpone-001871.jpg\" class=\" prettyPhoto\"  rel=\"prettyPhoto[p_744]\" title=\"Tagliatelle with Mascarpone, Parmesan & Spinach\" >\r\n<img decoding=\"async\" src=\"https:\/\/johnhootonphotography.com\/wp-content\/uploads\/2014\/05\/Spinach-Mascarpone-001871.jpg\" width=\"\" height=\"\" alt=\"Tagliatelle with Mascarpone, Parmesan & Spinach\" class=\"frame_box\" \/><\/a>\r\nThis is a simple dish and the mascarpone and cooking water make a fantastic sauce.\r\n<div class=\"col col_2_5 \"><div class=\"inner\">\r\n<h3>Ingredients<\/h3>\r\n455g\/1lb tagliatelle or spaghetti<\/br>\r\nolive oil<\/br>\r\n2 teaspoons butter<\/br>\r\n2 cloves garlic, peeled and sliced<\/br>\r\n\u00bd nutmeg, freshly grated<\/br>\r\n400g\/14oz fresh spinach, washed thoroughly and finely sliced<\/br>\r\nsea salt<\/br>\r\nfreshly ground black pepper<\/br>\r\n120ml\/4 fl oz double cream<\/br>\r\n150g\/5oz mascarpone cheese<\/br>\r\n2 handfuls Parmesan cheese, freshly grated\r\n<\/div><\/div>\r\n\r\n<div class=\"col col_3_5 \"><div class=\"inner\">\r\n<h3>Method<\/h3>\r\n<p>Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.<\/p>\r\n\r\n<p>Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.<\/p>\r\n<\/div><\/div>\r\n<div class=\"divider_space\"><\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>This is a simple dish and the mascarpone and cooking water make a fantastic sauce.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1698","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/1698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1698"}],"version-history":[{"count":5,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/1698\/revisions"}],"predecessor-version":[{"id":1764,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/1698\/revisions\/1764"}],"wp:attachment":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}