Pasta With Spinach Recipe
Tagliatelle used in this recipe, with abundant eggs and faster cooked fresh Italian pasta cooked than others. Now you can offer a pleasant Italian menu to your guests with Tagliatelle pasta, which is located in most markets. If you want to get out of classic Turkish flavors and festive your invitation with one of the world cuisine, you can choose Tagliatelle. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 25 Min
Cook: 10 Min
| Ingredients for Spinach Sauce: | |||
| Spinach | 1 Bunch | ||
| Thick Cream | 1/4 Package | ||
| Pea | 1 Cup | ||
| Butter | 1 Tbsp | ||
| Salt | 1 Tsp (large) | ||
| Ingredients for Pasta: | |||
| Tagliatelle | 1 Package | ||
| Water | 5 Cup | ||
| Salt | 1 Tbsp | ||
| Parsley | 1/4 Bunch | ||
| Parmesan | 2 Tbsp | ||
| Cherry Tomatoes | 4 Qty | ||
Steps:
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Wash the spinach in plenty of water, remove the stems, leave it in water with 1 tablespoon of vinegar for 10-15 minutes, then drain it.
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Heat 1 tablespoon of butter in a flat pan, take the spinach leaves into the pan and cook them until they soften by turning them a couple of turns.
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Pull the cooked spinach in the rondo until it turns into a puree and put it back in the pan. Add the boiled peas, salt and pepper and cook on low heat until the vegetables absorb their water. Add the cream, mix and turn off the heat.
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In the meantime, boil the pasta in plenty of salted water to keep it slightly firm (approximately 7-8 minutes) and drain.
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Take the drained pasta into the sauce pan, add 1 spoon of Parmesan cheese and mix it with the vegetables, close the lid and let it rest for 5-6 minutes.
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Sprinkle the remaining 1 spoon of Parmesan on the pasta you have taken on the plate during the serving phase. Serve warm, garnished with finely chopped parsley leaves and halved cocktail tomatoes. Bon Appetit!
25 Min
