Asparagus and Spinach Stuffed Pasta with Anchovy Sauce

Name: Asparagus and Spinach Stuffed Pasta with Anchovy Sauce
Yield: 6
Ingredients: 3 tablespoons of olive oil; 3 cloves of garlic, minced; 6 cooked asparagus stalks with salt to taste; 1 bunch of fresh spinach, cooked and drained; 2 cups of fish-free anchovy fillets (or 12 fillets total), rinsed; 2 tablespoons of softened butter at room temperature; 5 liters of boiling water; 1 tablespoon of salt; 500 grams of pasta

1
3 tablespoons of olive oil
2
3 cloves of garlic, minced
3
6 cooked asparagus stalks with salt to taste
4
1 bunch of fresh spinach, cooked and drained
5
2 cups of fish-free anchovy fillets (or 12 fillets total), rinsed
6
2 tablespoons of softened butter at room temperature
7
5 liters of boiling water
8
1 tablespoon of salt
9
500 grams of pasta

Ingredients

1
3 tablespoons of olive oil
2
3 cloves of garlic, minced
3
6 cooked asparagus stalks with salt to taste
4
1 bunch of fresh spinach, cooked and drained
5
2 cups of fish-free anchovy fillets (or 12 fillets total), rinsed
6
2 tablespoons of softened butter at room temperature
7
5 liters of boiling water
8
1 tablespoon of salt
9
500 grams of pasta

Directions

1
In a large skillet, heat the olive oil and sauté the garlic until lightly golden
2
Add the asparagus, spinach, and cook for two minutes, stirring occasionally
3
Remove from heat, combine with fish-free anchovy fillets, and mix rapidly
4
Season with salt to taste and reserve
5
In a bowl, mash the anchovy fillets with a fork and add the softened butter until well combined
6
Mix in the cooked pasta and spinach mixture, and reserve
7
In a large pot with boiling water and salt, cook the pasta until al dente
8
Drain, mix rapidly with the reserved sauce in the pot, and serve.