Ribbon pasta with cheese, cream and spinach sauce

Ingredients for 2 servings:

• 1 handful of pine nuts
• 250 g tomato(s) (Roma tomatoes)
• 250 g leaf spinach, fresh or frozen
• 50 g Emmental cheese, grated
• 10 g Parmesan, grated
• 3 g wild garlic, dried or fresh
• 200 ml cream
• 2 large garlic cloves
• 180 g tagliatelle pasta
• dash of olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, delicious and vegetarian

Cook the tagliatelle according to the package instructions. Finely chop the garlic. Halve the tomatoes. If you don’t like the skin, peel the tomatoes first. Roast the garlic and pine nuts in olive oil. Add half of the tomatoes and fry briefly. Stir in the spinach leaves until mushy. Add the cream, Parmesan, and Emmental cheese and simmer with 100 ml of water until the sauce thickens. Season with salt and pepper. Remove the sauce from the heat and stir in the wild garlic. Mix the tagliatelle and the remaining tomatoes with the sauce and serve.