Method

• 1

  Clean spinach in cold water and pat dry.

• 2

  Place in blender with pine nuts, garlic, grated Ghiotti Pecorino Romano and oil. Blend until a pesto consistency.

• 3

  Add lemon juice to taste and season with salt and pepper.

• 4

  Cook Ghiotti tagliatelle in salted boiling water until al dente.

• 5

  Drain Ghiotti tagliatelle and toss through the spinach pesto.

• 6

  Serve with a dizzle of lemon juice and grated Ghiotti Pecorino Romano.