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Lemon, Mascarpone and Artichoke Tagliatelle
Ingredients
-
water for cooking pasta
-
fine sea salt2 tsp
-
hazelnuts100 g
-
Parmesan cheese cut in pieces (2 cm)120 g
-
tinned artichoke hearts drained, quartered (1 x 390 g tin)240 g
-
fresh baby spinach100 g
-
garlic cloves3
-
olive oil40 g
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lemon finely grated zest and 30 g juice1
-
mascarpone250 g
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ground black pepper¼ tsp
-
fresh tagliatelle500 g
Difficulty
easy
Nutrition per 1 portion
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