

Wash the spinach leaves thoroughly. Blanch them in water for a few seconds and cool them in ice water.
Blend the spinach with extra virgin olive oil and Parmesan to create a cream. Add a splash of water to achieve the right consistency.
Cook the spaghetti in plenty of salted water and drain them 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.
Italy, Puglia
| Energy (kcal) | 214.21 |
| Carbohydrates (g) | 39.61 |
| of which Sugars (g) | 1.33 |
| Fat (g) | 2.35 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 10.25 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.07 |