Hi! I was recommended to try chef Miguel Ángel Mateos's recipe for "Tagliatelle with Pine Nuts, Spinach, and White Spring Garlic," and after checking what I had at home, I decided to share my version with you all. It's really easy, and it's DELICIOUS! 🙂
30 min
20 min
2 pax
Easy
Peel the 4 cloves of garlic and slice them thinly.
Sauté the garlic cloves with a little olive oil over low heat (so they don't burn), and add the pine nuts until everything is golden brown.
In the same pan, add the fresh spinach to the previous mixture, along with half a glass of white wine. Let it cook until tender.
Add the cream (with a little butter – optional) and stir everything well.
Meanwhile, we boil the pasta for about 20 minutes (so that it is al dente), with a little salt (to taste).
Once cooked, drain the pasta well and add it to the pan with the mixture, stirring everything together well.
Finally, we add salt and pepper to taste and some Provençal herbs.
FINISHED DISH:
In a deep plate, we will serve the prepared pasta and sprinkle grated Parmesan cheese on top.
– It is very important to monitor the cooking time of the pasta so that it blends perfectly with the other ingredients.
– It's a very simple recipe, which is quite filling with just a small amount and is very healthy.
– You could also add a handful of raisins to the stir-fry. This will give it an intense and sweet touch for those who like to enhance the flavor of their food.
It was absolutely DELICIOUS!!!
