INGREDIENTS
100 g of baby spinach, carefully washed and patted dry
50 g s of Parmigiano Reggiano cheese, diced
1 small garlic clove, peeled
3 tablespoons of extra-virgin olive oil
2 tablespoons of pine nuts
200 g of bronze die durum wheat tagliatelle
1 lemon, unwaxed – its zest, finely grated and 1 tablespoon of its juice
Black pepper, freshly ground
100 g of baby spinach, carefully washed and patted dry
50 g s of Parmigiano Reggiano cheese, diced
1 small garlic clove, peeled
3 tablespoons of extra-virgin olive oil
2 tablespoons of pine nuts
200 g of bronze die durum wheat tagliatelle
1 lemon, unwaxed – its zest, finely grated and 1 tablespoon of its juice
Black pepper, freshly ground
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