Tagliatelle with spinach and lemon cream sauce

Slice the garlic. Roast the almonds golden brown in a dry frying pan and leave to cool on a cutting board.

Clean the lemon, grate the yellow skin and squeeze out the fruit. Chop the almonds coarsely.

Heat the oil in a saucepan. Heat the lemon zest and 2 tbsp. lemon juice 1 min. in the oil. Melt the mascarpone herein.

Season the sauce with salt, pepper and lemon juice. Keep the sauce warm (do not let it boil!) Or let it cool down to heat up later.

Remove the coarse stalks from the spinach and keep 100 g of the small leaves behind (these are added raw at the last moment).

Boil the tagliatelle in plenty of water with salt al dente. Heat in the stirring oil and fry the garlic for 30 seconds. gently.

Add the spinach in portions and let it sink on high heat, let the moisture evaporate. Season with salt and pepper.

Drain the tagliatelle (collect a splash of cooking liquid to dilute the sauce if necessary). Carefully cover the tagliatelle with the warm mascarpone sauce.

Put the reserved spinach through. Spread the tagliatelle and the spinach over the hot plates and sprinkle with almonds.