TAGLIATELLE WITH PECORINO SARDO AND GREENS
150 g (6 cups) of baby spinach, washed
2 peeled cloves of garlic
125 ml (1/2 cup) of pine nuts (or any other nuts of your choice: almonds, cashews, walnuts, etc.)
80 ml (1/3 cup) of extra-virgin olive oil
250 ml (1 cup) of fresh parsley
60 ml (1/4 cup) of fresh Pecorino cheese, grated
The juice of one lemon
Salt and pepper, to taste
500 g of fresh tagliatelle
125 ml (1/2 cup) of frozen green peas
250 ml (1 cup) of spinach pesto
Fresh grated parmesan, to taste
1. Mix the ingredients for the pesto in a food processor until getting a smooth, homogenous texture. Reserve.
2. Cook the pasta in boiling water according to the instructions on the package until al dente.
3. Reserve about 250 ml (1 cup) of the cooking water.
4. Drain pasta.
5. In a large hot skillet, stir fry the frozen green peas with the pasta and the cooking water for 4-5 minutes, or until the peas unfreeze and some of the water has evaporated.
6. Add the desired quantity of spinach pesto.
7. Mix thoroughly to coat the pasta with the pesto.
8. Serve and add parmesan if desired.
Pro trick: pasta cooking water contains starch, a type of sugar (carbohydrate) that is released from wheat pasta until it’s cooked. Wheat starch, just like cornstarch (also known as cornflour), somehow thickens the cooking water and gives it a creamy and lightly sticky texture. This is a tasty plus when we eat pasta without tomato sauce and we want to properly bind the ingredients.
Created by Geneviève Nadeau, Nutritionist and Director of Food and Nutrition for Pacini