Straw & Hay Pasta with Spinach Sauce & Pine Nuts

Straw-and-hay pasta gets its name from the two different-colored pastas in the recipe. We’re going extra “green” with the sauce.
straw and hay with spinach sauce and pine nuts

Recipe by Rachael Ray

  • 4Servings


  • 1/2 cup pine nuts
  • Salt
  • 1/2 lb. fettuccine
  • 1/2 lb. spinach fettuccine
  • 1 lb. of bundles of medium-size leaf spinach, stemmed
  • 1/2 cup vegetable stock
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • A little freshly grated nutmeg (about 1/8 tsp.)
  • Pepper
  • About 6 tbsp. olive oil
  • About 1/3 cup heavy cream or crème fraîche
  • 1 cup grated Parmigiano-Reggiano, plus more for serving
  • Juice of 1 lemon (about 1/4 cup)


1. In a dry small skillet over medium heat (or in a toaster oven on a small tray), toast the pine nuts, stirring occasionally, until golden and fragrant, 3 to 4 minutes.

2. Bring a large pot of water to a boil for the pastas. Salt the water and add the pastas. Cook for 5 minutes. Reserve 1 cup of the cooking water, then drain.

3. In a food processor, add half of the spinach, the stock, onion, garlic, and nutmeg; season with salt and pepper. Pulse until well chopped. With the machine running, stream in the oil. Transfer the spinach puree to a large skillet. Bring to a boil, then simmer until thickened, about 5 minutes. Coarsely chop the remaining spinach and wilt into the sauce. Add the pastas and cooking water and simmer, tossing the pastas, until al dente, 3 to 4 minutes more. Add the cream and toss to combine. Remove from heat. Add 1 cup Parm and the lemon juice; season. Serve in shallow bowls and top with more cheese and the toasted pine nuts.