A healthy and delicious recipe to make Tagliatelle with spinach pesto
Practical information
- Total time: 35 min
- Preparation time: 35 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Calories: 575
- Type: Flat
- Category: Pasta
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Low GI, Rich in fiber, Egg-free,
Preparation
• Rinse and dry the basil. Brown the pine nuts in a non-stick pan. Peel the garlic clove. Mix the basil leaves with 1 handful of baby spinach, garlic, pine nuts, Parmesan cheese and liquid cream. Salt and pepper.
• Heat the oil in a pan and melt 2 handfuls of baby spinach in it. Cook the tagliatelle al dente in salted boiling water. Drain, immediately add the melted spinach, the remaining raw spinach leaves and the pesto. Sprinkle with parmesan shavings and serve immediately.
Health tips
The strong point of pine nuts: their oil acts as an appetite moderator thanks to the presence of pinolenic acid. The latter stimulates the release of hormones, associated with the suppression of the urge to eat, as well as the feeling of satiety. But they remain high in calories, so we avoid eating them in handfuls!
