- 450 g of tagliatelle
- Olive oil
- 2 tsp of butter
- 2 cloves of garlic
- A half-nugget of freshly ground nutmeg
- 400 g of spinach
- To taste Herbamare® Original, pepper
- 120 mL of fresh cream
- 150 g of mascarpone cheese
- 2 handfuls of parmesan cheese shavings
Bring a large pot of water to a boil and cook pasta until al dente according to packaging instructions.
In the meantime, heat a little olive oil, butter, garlic and fresh nutmeg in a pan or wok. Once the butter has melted, add spinach. After 5 minutes, the spinach will have cooked and will be a lovely dark green colour. A large quantity of the drippings will have evaporated, leaving only the delicious strong-flavoured spinach in the pan.
Season to taste, add cream, mascarpone cheese and a few spoonfuls of cooking water from the pasta. Bring to a boil, taste and adjust seasoning if needed.
Mix pasta and mixture together with half of the parmesan cheese. Serve the other half at the table.