Ah, spinach. Available from local farms at almost any time of year now, and one of my go-to veggies at the point when I'm just tired of root vegetables but spring crops are not quite ready yet. Also: versatile, nutritious, delicious.
1 lb pasta
1/2 lb spinach, washed
1 large shallot or small onion
1 Tbsp chopped fresh rosemary
1 1/2 cups cooked white beans
1/2 cup cream
4-6 slices cooked bacon, chopped
Cook the pasta in a large pot of salted boiling. While it cooks, prepare the sauce.
Lightly steam the spinach (I do this in a covered bowl in the microwave, about 1 minute on high).
Heat a little olive oil in a saucepan or small frying pan. Add the shallots and rosemary and saute for 2-3 minutes. Add the white beans until heated through.
Puree the spinach with the shallot and bean mixture until smooth, then return to the saucepan. Stir in the cream and bacon.
When the pasta is cooked, drain it and toss with the sauce.