Spinach & Mascarpone Tagliatelle

INGREDIENTS

Dried Tagliatelle

Spinach

Mascarpone Cheese

Parmesan Cheese

Olive Oil

INSTRUCTIONS

Blanch A good handful of Spinach in gently simmering water for 30 seconds.

Remove the Spinach and squeeze out the excess water.

Pop the Spinach into a blender, add a couple of Tbsp of Mascarpone Cheese and a splash of Olive Oil.

Season, grate in some Parmesan Cheese and blend until nice and smooth.

Pop a sauce pan of water on the hob, heavily salt the water and bring to the boil.

Chuck in the dried Tagliatelle and cook for 2 minutes less than the cooking time on the packet.

Once el dente, take another pan, add the Tagliatelle and a few spoonful’s of the sauce.

Toss the Pasta in the sauce and then add a splash of the Pasta cooking water.

Toss again and once the sauce is perfectly coating the Tagliatelle, it’s ready.

Serve with a grating of Parmesan Cheese.

Enjoy