Tagliatelle with spinach pesto
Quick delicious italian dish
- 4 persons
Clean spinach in cold water and pat dry.
Place in blender with pine nuts, garlic, grated Ghiotti Pecorino Romano and oil. Blend until a pesto consistency.
Add lemon juice to taste and season with salt and pepper.
Cook Ghiotti tagliatelle in salted boiling water until al dente.
Drain Ghiotti tagliatelle and toss through the spinach pesto.
Serve with a dizzle of lemon juice and grated Ghiotti Pecorino Romano.