Egg Pappardelle with Lemony Spinach-Walnut Pesto & Ricotta
30 min
Veggie
19238
For 2 Portions
180 g
pappardelle
120 g
ricotta
90 g
baby spinach
30 g
walnut
30 g
Parmesan
1
lemon
4 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
3. Peel and chop the garlic.