TAGLIATELLE WITH SPINACH

TAGLIATELLE WITH SPINACH, 400gr

πράσινο λαζάνια ζυμαρικά

TAGLIATELLE WITH SPINACH, 400GR

Spinach of Greek production fill with the taste of our favorite vegetable the heart of our pasta and leave the imagination free for delicious combinations.

Igredients: 100% Semolina, Spinach 2%, water.

You can also find this flavor taste in a variety of shapes, such as, penne, swivels, rigatoni.

Cooking time : 5-7'

You can simply enjoy them either by sqeezing them with a hot butter and Parmesan , or it accompanies impeccably minced meat and poultry.

Ideal solution for a full and nourishing meal for both children and adults.

SPANAKIA

SPANAKI STO KSIRANTIRIO

PROPOSED COOKING RECIPE : TAGLIATELLE WITH SPINACH PESTO AND ZUCCHINI

ΤΑΛΙΑΤΕΛΛΕΣ ΜΕ ΣΠΑΝΑΚΙ ΚΑΙ ΠΕΣΤΟ

Ingredients:

250 gr, Tagliatelles with spinach

3 smaller cucumbers chopped, 2 tablespoons of basil pesto, 1 red onion, 3 cloves of garlic, 50 grams of pine nuts, Parmesan shaved, 1 tablespoon of olive oil

For pesto

4 bunches of basil 2-3 cloves of garlic crumbled 200 ml of olive oil 80 grams of pine nuts, roasted 100 grams of grated Parmesan cheese salt, freshly ground pepper

Implementation

In salted water boil for 8 minutes and then drain. Cut the onion and garlic in chopped wood and cook in oil until the onion is softened for about 5 minutes. Cut the zucchini into slices and pour them into the pan with the onion, lower the hob and sauté for 10 minutes.

In a separate utensil, roast the pine nuts without oil until golden brown and leave aside. When the talilites boil, pour them into the pan with the pumpkins and stir well. Then add the roasted pine nuts, pesto sauce and stir well. Serve the tomatoes with grated parmesan cheese.

For pesto: We work together in the blender basil, pine nuts, garlic and olive oil until we make a fairly homogeneous paste. Transfer it to a bowl, add the parmesan and stir well with a spoon. Try and salty pepper.

TAGLIATELLE WITH SPINACH

Euzoia

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