Tagliatelle with Spinach & Ricotta | Creamy & Delicate

Wash the fresh leaf spinach thoroughly and spin dry, removing coarse stems if necessary. Peel and finely chop the garlic. Rinse the organic lemon with hot water, rub dry, and finely grate the zest.

Toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. Then immediately transfer to a plate and let cool.

Bring a large pot of plenty of water to a boil, salt generously, and cook the tagliatelle according to the package instructions until al dente. Before draining, make sure to scoop out about 150 ml of the starchy pasta cooking water and set aside.