Strozzapreti with spinach, mortadella and sage

Name: Strozzapreti with spinach, mortadella and sage
Ingredients: 50 units.items Garlic cloves; 2 units.items Sprig of thyme; 1 units.items sprig of rosemary; 1 l Olive oil; 400 g strozzapreti; 250 g mortadella, in cubes; 100 ml Cream; 2 units.items Shallots; 6 units.items chopped mint leaves; 200 g stracchino, in small cubes; 1 units.items organic lime zest; 1 Pistachios; 1 garlic cream; 4 units.items sage leaves; 250 g young spinach; Olive oil; 4 units.items chopped sage leaves

Delicious vegetarian dish with strozzapreti, spinach, mortadella, and sage.

Ingredients

50units.itemsGarlic cloves

2units.itemsSprig of thyme

1units.itemssprig of rosemary

1lOlive oil

400gstrozzapreti

250gmortadella, in cubes

100mlCream

2units.itemsShallots

6units.itemschopped mint leaves

200gstracchino, in small cubes

1units.itemsorganic lime zest

1Pistachios

1garlic cream

4units.itemssage leaves

250gyoung spinach

Olive oil

4units.itemschopped sage leaves

Preparation

Preheat the oven to 90°C.
Place the garlic in an oven dish with the thyme and rosemary. Pour the olive oil over and place in the oven for 2 hours. Check if the garlic is buttery soft. Drain the garlic cloves, but save the oil. This aromatic garlic oil can be used for pastas or pizzas and keeps for a long time.
Blend the garlic cloves smooth in a blender or with an immersion blender and store in the fridge in a sterilized, sealed jar

Warm the cream in a small pan and add the stracchino. Stir well or blend with an immersion blender. If the stracchino cream is still too thick, add extra cream. Season with freshly ground black pepper and fine sea salt.
Cook the strozzapreti al dente according to the instructions on the package in a pan of plenty of salted water and a splash of olive oil. Drain, but reserve the cooking water. Cool the strozzapreti under cold running water. Add another splash of olive oil and mix gently.
Sauté the shallots and garlic cream in a hot pan with a splash of olive oil. Add the spinach, mint, and finely chopped sage. Let cook briefly and add the mortadella, strozzapreti, 4 to 5 tablespoons of the cooking water, and 2 tablespoons of olive oil. Toss the pasta or stir gently. Make sure the cooking water coats the pasta nicely. Mix 200 grams of stracchino cream into the pasta and season with pepper and fine sea salt.
Heat a deep fryer, or a small layer of oil in a pan, to 150°C. Fry the whole sage leaves for 30 seconds and drain on paper towels.
Divide the pasta among bowls. Finish with the pistachios and lime zest. Place the fried sage on top of the pasta and drizzle some extra stracchino cream along and over the pasta.