Spinach Tagliatelle With Festo
Spinach Tagliatelle With Festo with apple cider vinegar (ACV) is a gut-friendly recipe using Live Original ACV.
Serves
2 people
Prep time
10 minutes
Cook time
12 minutes
Ingedients
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2 tbsp Willy’s Live Original ACV (to bring zing to the pesto)
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3 tbsp Extra Virgin Olive Oil (Willy’s)
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250g tagliatelle
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A handful of asparagus tips (trim woody ends)
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1 cup frozen peas
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Zest of 1 lemon
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Juice of ½ lemon
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½ block of feta cheese, crumbled
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Salt and pepper, to taste
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Fresh parsley, chopped
Method
Bring a large pan of salted water to the boil.
Add tagliatelle and cook according to packet instructions.
About 2 minutes before the pasta is ready, add asparagus tips.
With 1 minute to go, add the frozen peas.
Drain, reserving a cup of pasta water.
In a serving bowl, combine pasta, asparagus, and peas. Add a splash of pasta water to loosen.
Stir through Willy’s ‘festo’ pesto, crumble feta on top, and garnish with parsley. Serve immediately.
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