Tagliatelle with Spinach Pesto
ekilu Team
ingredients
8
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
spinach
1 cup
garlic
1 clove
parmesan cheese
1/2 cup
onion
1 unit
yogurt
1/4 unit
Pantry ingredients
pasta
7 oz
olive oil
3 tbsp
salt
2 pinches
Instructions
1
Start by mincing the garlic and onion.
2
Fill a pan with water and bring to a boil. Add a little salt and cook the pasta for the time indicated on the package.
3
While the pasta is cooking, heat a little oil in a skillet. Then add the garlic and let color, infusing the oil with its flavor.
4
Next, add the onion and cook over medium-low heat for 5–7 minutes.
5
In the meantime, wash and cut the spinach into strips. If using frozen, thaw previously. Add the spinach to the skillet and cook for 5–7 more minutes. Season with 2 pinches salt.
6
Transfer the contents of the skillet to a blender or food processor and add the Parmesan cheese, yogurt (preferably Greek-style), 2 tablespoons olive oil, and a little salt. Blend until smooth.
7
Finally, add the pesto to the pasta, mix well, and serve.
Tips & Tricks
You can add pine nuts or walnuts to the pesto. Just blend in a handful of them together with the other ingredients.
If you have a large onion, just use half.
We recommend you use Greek-style yogurt.
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