Penne with Spinach, Roasted Chestnuts and Bacon
Ingredients
Preparation steps
Preheat the oven to 400°F.
Place chestnuts on a baking sheet and roast in a preheated oven at 400°F for about 25 minutes. Remove from oven and peel. Chop coarsely and roast for another 5 minutes. Remove from oven and set aside.
Rinse and spin dry spinach. Blanch in boiling salted water. Drain, rinse in cold water and drain again. Squeeze and chop finely.
Peel and dice shallots. Peel garlic and cut into thin slices. Cut bacon into small cubes and saute in a hot pan. Add shallots and garlic and saute until translucent. Add thyme and cream, bring to a boil and add spinach. Simmer for 1 minute and season with salt, pepper and a pinch of nutmeg.
Cook penne in boiling salted water until al dente and drain. Add pasta to the pan and toss gently. Place pasta in four bowls and sprinkle with roasted chestnuts and Parmesan. Serve.
