125 g of ridged macarrones
450 ml of milk
60 g of butter
40 g of flour
20 g of raisins
30 g of toasted pine nuts
100 g of fresh spinach
20 g of parmesan cheese, grated
Cook the pasta in abundant boiling water with a dash of salt, pour cold water over it and set aside until the spinach, raisins and pine nuts are ready.
In a pot, melt the butter over a low heat.
Add the flour and continuously stir with a whisk until completely mixed. Cook together for 2-3 minutes.
Bring milk to the boil and immediately pour over the mixture and continue stirring for 5 minutes, until the sauce starts to thicken.
When you reach the desired texture, remove from heat and season with salt and pepper. Add the spinach, raisins and pine nuts and stir.
When it is ready, mix with the cooked pasta, season to taste and add a little bit of parmesan cheese to enhance the flavour.