Tagliatelle with Spinach and Macadamia Nuts

Ingredients

• 400 g tagliatelle
• Salt
• 2 cloves garlic
• 80 g sun‑dried tomatoes (in oil)
• 1 handful spinach
• 1 stalk basil
• 150 g macadamia nuts
• 3 tbsp olive oil
• white pepper (ground)

Instructions

1. 1.

   Cook the tagliatelle in salted water until al dente. Peel and slice the garlic into rounds. Cut the sun‑dried tomatoes into strips. Wash, trim, and roughly chop the spinach. Remove basil leaves from stems and roughly chop them as well.

2. 2.

   In a hot pan, slowly sauté the nuts with the garlic in oil for 2–3 minutes until golden brown. Add the spinach, tomatoes, and basil; let everything wilt together. Toss in the drained pasta, season with salt and white pepper, and serve immediately.