Update spinach_pasta.md

Author: ReginaSouza321

content/recipes/spinach_pasta.md

@@ -20,13 +20,17 @@
 - 500 ml (16 fl oz) milk
 - Salt and Black Petter
 - Grated Nutmeg
-- 40 g (1 1/2 oz, 1/2 cup
-- Ingredients for [Lime Mousse](lime_mousse.html)
+- 40 g (1 1/2 oz, 1/2 cup) freshly grated parmesan cheese
 
 ## Instructions
 
-1. Food process the graham crackers into a fine crumble, then dump the crumbs into a mixing bowl
-2. Food process the butter and sugar together, then add them to the graham crackers
-3. Pat the mixture into a pie tin
-4. Follow the recipe for the lime mousse, then pour the result over the pie tin
-5. Let set in the freezer
+1. Wash the spinach.
+2. Put a handful on the side and cook the rest very quickly in a covered saucepan. It will take about 5 minutes. Do not add water.
+3. Drain well, keeping the liquid to use later.
+4. Chop the spinach very finely and keep warm.
+5. Make a bechamel sauce.
+6. Dilute it with the spinach liquid.
+7. Check for seasoning and add a little grated nutmeg.
+8. Cook the pasta.
+9. Add the cooked spinach to the bechamel sauce, and at the very last minute add the finelly chopped raw spinach. This will make the sauce a more attractive green and improve the flavor.
+10. Pour onto de drained pasta, mix well and serve at once. Freshly grated Parmesan cheese can be served separately, if desired.