This Sage and Spinach Tagliatelle is the perfect mid week meal. Quick and easy to make, tastes amazing and will definitely be a staple for us though the rest of spring and summer.

Serves 4

INGREDIENTS

Three Large Handfuls Spinach

40g Fresh Sage

50g Pine nuts

50g Parmesan

150g Olive Oil

A Large Teaspoon Minced Garlic

300g Tagliatelle

METHOD

First rince your spinach and sage. Break the sage leaves from the stalk.

Put the spinach and sage in a large bowl, pour over boiling water and leave sit for approximately 10secs before draining the hot water into a large pan. Then blanch the spinach and sage with cold water.

Top up a pan with cold water, put on a medium heat and bring to boil. Once boiling add the tagliatelle. Leave to simmer until tagliatelle is al dente.

While the tagliatelle cooks, squeeze the excess water out of the leaves and add them to your blender.

Grate your parmesan into the blender with the leaves, add your garlic and pine nuts.

Turn your blender onto a low setting and slowly pour your olive oil in. This helps to make the emulsion.

Drain your tagliatelle and put it back into your an with the emulsion from the blender. Mix together until the tagliatelle is well coated.

Serve with some grated parmesan on top.

#julianneats #pastarecipes #veggierecipes #easyeats #spinachsagepasta #pastanight #homemademeal #dinnerideas #greens