Pasta With Spinach And Peas Recipe

Ingredients:

For the Spinach Sauce:
	Spinach	1	Bunch
	Thick Cream	1/4	Package
	Pea	1	Cup
	Butter	1	Tbsp
	Salt	1	Tsp (large)

For the Pasta:
	Tagliatelle	1	Package
	Water	5	Cup
	Salt	1	Tbsp
	Parsley	1/4	Bunch
	Parmesan	2	Tbsp
	Cherry Tomatoes	4	Qty

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Instructions:

1. 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.
2. 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.
3. 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.
4. In the meantime, boil the pasta in plenty of salted water to keep it slightly firm (approximately 7-8 minutes) and drain.
5. 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.
6. 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!

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Pasta Vegetable