tagliatelle with spinach and lemon-cream-sauce

Preparation

1. In a dry pan, roast the almonds until golden brown, then leave to cool. Wash the lemon, rasp the peel, and press the juice.
2. Heat 1 tablespoon of oil in a pan, then add the lemon peel and 2 tablespoons of lemon juice. Melt the mascarpone into this mix, then season to taste with salt, pepper, and lemon juice. Lower the heat to keep the sauce warm, without bringing it to boil.
3. Clean the spinach, remove the stalks, and keep 100 gram small leaves for garnishing.
4. Meanwhile, prepare the tagliatelle as stated on the package.
5. In a wok, heat the remaining olive oil and quickly fry the garlic. Add the spinach in portions, and, at a high heat, leave to shrink while stirring constantly (to let the liquid evaporate). Season to taste with pepper and salt.
Serving suggestion
Divide the pasta onto 4 warm plates, garnish with the remaining (fresh) spinach leaves, and sprinkle with the almonds.
6. Rating: 3.71/5 (7 votes)
   Rating 3.71/5
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