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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

Spinach Tagliatelle With Festo

Ingedients

  • 2 tbsp Willy’s Live Original ACV (to bring zing to the pesto)

  • 3 tbsp Extra Virgin Olive Oil (Willy’s)

  • 250g tagliatelle

  • A handful of asparagus tips (trim woody ends)

  • 1 cup frozen peas

  • Zest of 1 lemon

  • Juice of ½ lemon

  • ½ block of feta cheese, crumbled

  • Salt and pepper, to taste

  • Fresh parsley, chopped

Method

1

Bring a large pan of salted water to the boil.

2

Add tagliatelle and cook according to packet instructions.

3

About 2 minutes before the pasta is ready, add asparagus tips.

4

With 1 minute to go, add the frozen peas.

5

Drain, reserving a cup of pasta water.

6

In a serving bowl, combine pasta, asparagus, and peas. Add a splash of pasta water to loosen.

7

Stir through Willy’s ‘festo’ pesto, crumble feta on top, and garnish with parsley. Serve immediately.