Ridged macarrones

with bechamel, spinach, pine nuts and raisins



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


Olive oil



Step 1

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.

Step 2

In a pot, melt the butter over a low heat.

Step 3

Add the flour and continuously stir with a whisk until completely mixed. Cook together for 2-3 minutes.

Step 4

Bring milk to the boil and immediately pour over the mixture and continue stirring for 5 minutes, until the sauce starts to thicken.

Step 5

When you reach the desired texture, remove from heat and season with salt and pepper. Add the spinach, raisins and pine nuts and stir.

Step 6

When it is ready, mix with the cooked pasta, season to taste and add a little bit of parmesan cheese to enhance the flavour.

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