Hope you’re all having a great weekend! Here’s how you make it: Pick up a pound of greens at the market: Place them in a large bowl, and fill it with cold water to allow the dirt to settle: Prep and measure your other ingredients: walnuts, butter, white wine, crème fraîche: Reserve 2 cups of the pasta cooking liquid. Add the greens to the pasta once the pasta is cooked, and cook just until the greens shrink: Drain the pasta and greens: Make the sauce by whisking butter, crème fraîche, white wine, and reserved pasta cooking liquid together: Add the pasta, greens, toasted walnuts, and lemon zest: Serve immediately: Find the recipe on Food52: Two-Pan Pasta with Spinach, Walnuts, and Lemon
