Tagliatelle with Onions, Spinach and Herbs

Ingredients

• 1 tbsp pine nuts
• 250 g green tagliatelle (banded noodles)
• 150 g Frozen Peas
• 100 g Spinach
• 1 bunch spring onions
• 2 tbsp chopped parsley
• 0.5 bunch basil leaves
• 1 tsp freshly chopped oregano
• 1 tbsp red wine vinegar
• 80 ml olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Let the peas thaw.

2. 2.

   Toast the pine nuts in a dry pan, stirring, then set aside.

3. 3.

   Cook the noodles in plenty of boiling salted water according to package instructions. Add the thawed peas 3 minutes before the end of cooking and continue simmering. Drain the noodles and peas (reserve 1/2 cup of cooking water), rinse with cold water, and drain fully.

4. 4.

   Wash, trim, and dry the spinach. Wash, trim, and slice the spring onions into thin rings, keeping the green parts.

5. 5.

   Blend parsley with half the basil leaves, oregano, vinegar, and reserved noodle cooking water; slowly whisk in olive oil and season with salt and pepper.

6. 6.

   Toss the noodles with the herb sauce, fold in spinach and spring onions, taste, sprinkle pine nuts on top, and garnish with basil before serving.