Ribbon pasta with spinach cream

Ingredients for 4 servings:

• 500 g leaf spinach, fine
• 1 small onion(s)
• 1 clove(s) garlic
• 400 g tagliatelle pasta
• 1 tbsp olive oil
• 1 tbsp pine nuts
• 200 g cream
• salt and pepper
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Carefully select the spinach and wash it thoroughly under running water. Finely tear any larger leaves if desired. Peel and finely chop the onion and garlic. For the pasta, bring plenty of salted water to a boil in a large pot. Cook the tagliatelle according to the package instructions until al dente. Meanwhile, heat the oil in a large pot. Sauté the diced onion and garlic until translucent, stirring constantly. Add the prepared spinach and pine nuts, and fry briefly until the spinach wilts. Pour in the cream, season with salt and pepper, and simmer until creamy, stirring constantly. Drain the pasta and let it drain well. Add to the sauce, sprinkle with freshly grated Parmesan, and mix all ingredients well.