INGREDIENTS:
125g Tagliatelle fresh pasta
200g Spinach (chopped)
5-6 Red Cherry tomatoes
500ml Cooking cream
2 tbs Pistachios (ground)
10 -12 Pistachios whole for garnishing
2 tbsp Olive oil
2 Garlic cloves crushed
Basil leaves
Salt and black pepper to your taste
METHOD:
In a large pan cook the pasta as per instructions.
Heat olive oil in a pan and add the spinach saute for 3-4 minutes. Allow to cool.
In a blender add the above-sauted spinach, basil leaves, salt, black pepper, cream, and ground pistachios. Blend to a smooth sauce.
Pour this sauce into a pan and heat, slowly with tongs add the cooked Tagliatelle. Cook for 2-3 minutes.
Serve hot garnish with cherry tomatoes, basil, and pistachios.