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Wash the spinach leaves well. Blanch them in water for a few seconds and cool them in ice water.
Blend the spinach with EVO oil and Parmesan to create a cream. Add a splash of water to get the right consistency.
Cook the spaghetti in plenty of salted water and drain al dente.
Toss the spaghetti in a pan with the spinach cream.
Serve the spaghetti in a nest shape and garnish with crumbled taralli.
Ideal recipe for a quick and tasty lunch.
Italia, Puglia
| Energy (kcal) | 231.12 |
| Carbohydrates (g) | 38.63 |
| of which sugars (g) | 1.29 |
| Fat (g) | 4.77 |
| of which saturates (g) | 1.41 |
| Protein (g) | 9.99 |
| Fibre (g) | 1.65 |
| Salt (g) | 0.07 |
