What better way to end a Monday than with a big bowl of truffle infused pasta topped with truffled bread crumbs. The best part, it only takes a few minutes to whip up!
Ingredients:
8 oz pasta
2 pieces day old bread
1/2 tsp garlic powder
8 oz Creme fraiche
12 oz spinach
2 cloves garlic, minced
Truffle oil
Truffle salt
Jarred chopped truffles (optional)
Parmigiano cheese
Cook pasta according to package.
Chop bread in a food processor into medium size crumbs. Dump into a non stick skillet, toss with garlic powder and drizzle with a little truffle oil. Cook over medium low heat until lightly browned, tossing often. Set aside.
Chop the spinach in the food processor until finely chopped. Dump in a 12 inch skillet with the creme fraiche and garlic, cook over low heat, stirring. Cook for about 8 minutes (I started this when I started cooking the pasta.
Add drained pasta to the skillet, chopped truffles (if using), and a little truffle oil, stir to combine and cook for 2 minutes. Serve with a drizzle of truffle oil, truffle salt and parm, topped with truffled bread crumbs.
Serves 2 – 4.
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