Fettuccine verde
Instructions:
100g San Remo fettuccine
2 tbs olive oil
1 bunch English spinach, chopped
1 tbs chopped dill
1/4 cup coriander
1/3 cup flat-leaf parsley leaves
1 lemon, rind finely grated
1/4 cup finely grated parmesan
Extra shaved parmesan to serve
1 Cook pasta in a medium saucepan of boiling salted water until tender, drain.
2 Heat olive oil in frying pan over medium heat. Add spinach, dill, coriander and parsley and cook, stirring for 1 minute or until wilted. Add lemon rind, pasta and parmesan, season with salt and pepper and toss to combine. Serve topped with extra parmesan.
2 tbs olive oil
1 bunch English spinach, chopped
1 tbs chopped dill
1/4 cup coriander
1/3 cup flat-leaf parsley leaves
1 lemon, rind finely grated
1/4 cup finely grated parmesan
Extra shaved parmesan to serve
1 Cook pasta in a medium saucepan of boiling salted water until tender, drain.
2 Heat olive oil in frying pan over medium heat. Add spinach, dill, coriander and parsley and cook, stirring for 1 minute or until wilted. Add lemon rind, pasta and parmesan, season with salt and pepper and toss to combine. Serve topped with extra parmesan.
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