Spinach tagliatelle
All things green! Our spinach tagliatelle topped with vibrant veggies and a luscious green pesto.
Ingredients for 2 portions:
- 250g mamma lucia green Tagliatelle - Nest
- 100g green beans
- 1 thin stalk of leek
- 1/2 broccoli
- 1 handful of spinach, chard or rocket salad
- 1 tbsp olive oil
- 2 tbsp green pesto
- salt, pepper
- 2 tbsp pumpkin seeds
Preparation:
Toast the pumpkin seeds in a dry pan until lightly browned and they start to puff up. Remove them from the pan and let them cool.
Wash the leek, halve it lengthwise, and slice it into thin strips. Wash and trim the broccoli, then divide it into small florets. Trim and halve the green beans as well.
Heat the olive oil in the pan and sauté the leek until it begins to brown slightly.
Cook the broccoli and green beans in salted boiling water for about 8 minutes. Drain and rinse with cold water to stop the cooking process.
Cook the pasta in plenty of salted water according to the package instructions until al dente.
Add the cooked broccoli and green beans to the pan with the leek and sauté briefly. Season with salt and pepper to taste.
Mix the pesto with about 2 tablespoons of pasta water to create a creamy consistency. Add the drained pasta and pesto to the vegetables and toss well to combine. Adjust the seasoning if needed and serve garnished with the toasted pumpkin seeds.
Enjoy!
Do you have any questions about our range or packaging sizes?
You can reach us by phone at +49 69 38 03 11-0 or by mail at eterna@mamma-lucia.de
