Fettuccini with Cretan graviera

I tasted this super easy creamy pasta dish on the Greek island of Rhodes, made by Taste for Travel’s foodie writer Georgia Gerardis. The point of difference: Cretan graviera which is one of the best cheeses in Greece. It’s a hard yet crumbly cheese with a mild flavour yet full-bodied aftertaste. The flavour develops generously during cooking. Georgia has shared her recipe. Enjoy!

Fettuccini with Cretan graviera

1 packet 500gm fresh fettuccini
300gm blanched fresh spinach (wash well before use) or use frozen
3 spring onions, finely chopped
3 cups fresh cream
1 cup grated Cretan graviera cheese or any good quality guyere
1 tblsp butter
1/3 cup vegetable stock
1/3 cup olive oil
1 tblsp finely chopped fresh dill
1 tblsp finely chopped parsley
Dash of nutmeg
Salt and pepper to taste

Prep time: 15 mins. Cooking time: 20 mins. Serves 6.
Boil the fettuccini al dente, drain, and set aside with the lid on the pot to keep it warm. In a deep skillet heat the oil and saute the onions until they sweat. Add spinach, a little salt, pepper and nutmeg and cook until it softens. Add the vege stock and simmer on low heat for 15 mins.  Add cream and continue cooking until the sauce thickens. Turn off the heat, add the herbs, butter and cheese. Dip the pasta into the sauce one portion at a time and simmer for a few seconds before serving. Serve hot with additional cheese on top and a pinch of dill. Adding finely sliced and fried zucchini is an alternative. Pair the dish with a chilled glass of Moschofillero Tsantilis or chardonnay. Kali Orexi!