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) | 231.12 |
| Carbohydrates (g) | 38.63 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 4.77 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 9.99 |
| Fiber (g) | 1.65 |
| Sale (g) | 0.07 |
