Ribbon pasta with spring spinach sauce
Vegetarian tagliatelle with spinach, whipped cream, shallots and Parmesan cheese.
Peel the shallots and finely chop them. Cook the pasta according to the instructions for use al dente. Meanwhile, heat the butter in the saucepan and fry the shallots briefly.
Add the whipped cream and spinach and bring the sauce to the boil in about 4 minutes. Add 2/3 of the parmesan cheese and let it melt. Drain the pasta and spread over the plates. Pour the spinach sauce over it. Garnish with the rest of the cheese.
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