In the time it takes you to boil a pound of pasta, you can prepare this lovely dish from start to finish! The al dente tagliatelle pasta is coated with a scrumptious sauce made with pesto, peas, and spinach. Top it with freshly grated Parmesan and watch the smiling faces at the table! Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Tagliatelle With Pesto, Spinach And Peas Tagliatelle With Pesto, Spinach And Peas Recipe | PT30M Serves 4 Ingredients: 8 Cups Water 1 Pound Tagliatelle Pasta 1 Cup Basil Walnut Pesto 0.5 Pound Baby Spinach 1 Small Bunch Fresh Parsley 1 Cup Frozen Peas 0.75 Cup Red Pepper Flakes 0.5 Cup Grated Parmesan Cheese In a Dutch oven, bring the water to a boil, and cook the pasta until al dente, about 10 minutes. Drain the water, reserving up to 1 cup of the cooking liquid. Meanwhile, in the bowl of a food processor, combine the basil walnut pesto & baby spinach and process until smooth. In a large bowl, toss pasta with pesto mixture, parsley, peas, red pepper flakes, and grated cheese. If needed add a splash of the reserved cooking water to make a sauce.

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