Spinach Egg Tagliatelle with almonds

  • Difficulty


  • 350 g Tagliatelle n° 107 all’uovo con spinaci
  • 30 g almonds
  • ½ lemon juice
  • 1 tbsp pine kernels
  • 30 g Butter
  • salt
Tagliatelle n° 107 all’uovo con spinaci


Once chosen a ripe and soft to the touch avocado, peel it and open it in two, remove the stone, dice it a place it in a bowl; dampen it with lemon juice to prevent it from blackening.In a small sauce pan bring some water to the boil and plunge the toasted almonds and blanch them very briefly: remove the skins with thumb and forefinger, dry the clean almond and slice them finely with the pine kernels.Cook the pasta in plenty of boiling salted water and cook al dente. In the meanwhile melt the butter, flavour the chopped almond mix over a medium heat, then add a couple of spoonfuls of the pasta’s cooking water, stir well and remove from the heat.Drain the pasta when al dente and pour it in a soup tureen, mix it with the sauce and the avocado then serve warm.