Tagliatelle with Spinach Sauce (4)

This combination of spinach and mascarpone is from ” Taste” by Sybil Kapoor.

Tagliatelle with Spinach Sauce (4)
Print Recipe
Tagliatelle with Spinach Sauce (4)
Print Recipe
  1. Bring two large pans of water to the boil. Season one with salt, and drop in the tagliatelle. Cook according to the packet's instructions.
  2. Drop the washed spinach into the remaining saucepan. As soon as it has wilted, remove and cool under the cold tap. Drain and squeeze dry, then roughly chop and set aside.
  3. Heat the olive oil in a wide sauté pan over a medium-low heat. Add the finely sliced shallots, garlic and chilli flakes and gently sweat until soft.
  4. Mix in the chopped, blanched spinach, mascarpone, lemon zest and seasoning. When piping hot, season with nutmeg and finely grated Parmesan.
  5. Roughly drain the cooked pasta and toss into the sauce. Divide between four plates and serve with extra finely grated Parmesan.
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