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Creamy spinach tagliatelle

Serves 4 people
Prep time 30 minutes
Difficulty Medium

Ingredients
1 pack Nicolas Vahé Pasta / spinach tagliatelle
2 tbsp Nicolas Vahé Olive oil
1 onion, finely chopped
1 glove of garlic, finely chopped
170 g chorizo, sliced in cubes
150 g brussels sprout
250 ml cream
65 g baby spinach
Nicolas Vahé Salt & Pepper / Everyday mix, for seasoning

Preparation
Boil the pasta following the instructions on the pack. Drain and leave the pasta to cool.

Heat a frying pan with olive oil and sauté onions and garlic for 2 minutes until soft and translucent. Add chorizo and russels sprout and sauté for 5 minutes – the ingredients should now start to take colour. Lower the heat and cook for another 5 minutes. Add cream, and leave the dish to simmer for a couple of minutes on a medium heat. Seson with salt and pepper.
Serve tossed with the cooked tagliatelle.

Tagliatelle - Durum Wheat Semolina & Spinach, 250 g.

Tagliatelle – Durum Wheat Semolina & Spinach

Extra virgin olive oil, 500 ml.

Extra virgin olive oil

Salt and pepper, Everyday Mix, 310 g.

Salt and pepper, Everyday Mix

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