Spinach trottole with creamy hazelnut sauce

Creamy, nutty with all the good carbs and fats, this trottole's the perfect slow-burning energy recipe

spinach trottole recipe
Published: July 28, 2022 at 4:50 pm
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 4
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A treat for lovers of Italian cuisine, this trottole with creamy hazelnut sauce will take your pasta repertoire to the next level.

Rich in slow-releasing carbs, it’s a comforting, substantial dish that can work well as a day-before-a-race option. It tastes even better with a fresh tomato salad.

Ingredients

  • 50g whole hazelnuts
  • 4 slices Jambon de Bayonne or similar ham
  • 500g spinach trottole
  • 200g ricotta cheese
  • 1/4 tsp nutmeg grated
  • 1 clove garlic crushed
  • 1 tbsp olive oil
  • 1 leek finely sliced
  • 1 tbsp chopped parsley

Method

  • STEP 1

    Preheat the oven to 180°C/gas mark 4. Pop the hazelnuts on a baking tray and bake for 5mins until lightly toasted. Transfer to a plate. Then lay the ham on the tray and bake for 5mins or until crispy.

  • STEP 2

    Boil a saucepan of salted water and cook the trottole as per pack details. Blitz the hazelnuts, add a pinch of salt, the ricotta, a grating of nutmeg and the garlic in a blender until you have a smooth paste.

  • STEP 3

    Heat the oil in a frying pan, add a tbsp of water and sauté the leek until soft and translucent. Drain the pasta once cooked, reserving a ladleful of the cooking water. Add pasta to the pan with the leeks, stir in the hazelnut sauce.

  • STEP 4

    Add the crispy ham, along with plenty of freshly ground pepper and parsley.

Nuts for pasta? Try these variations...

Nutty vegan

Use roasted walnuts instead. Heat a tin of tomatoes and add the nuts, plus some capers and black olives. Season, then toss with vegan pasta.

Macadamia mad

For a treat, swap the hazelnuts for macadamias, the ricotta for cream and the parsley for sage. Top with toasted chopped macadamias.

The three Ps

Warm a jar of pesto, add peas (defrosted!) and a handful of toasted pine nuts. Toss with your pasta and serve with extra parmesan.

Authors

Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (katepercys.com).

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