SPINACH TAGLIATELLE WITH BLUE CHEESE AND PECAN NUTS

Lockdown Day 29 •Wake Up to food cravings• Pasta and Comfy Food on my mind • There are Physiological reasons to turn to Food when the World has turned upside down •The Body craves high-Caloric, High-Sugar Foods during Stressful times • They Provide short term bursts of Energy• Feels Good in the short term • Provides Initial comfort • But • It Doesn’t Last • And is always followed by Guilt• How to Avoid that • And Maintain a Healthy Relationship with Food ? •
During this #lockdown look at Carbs differently in the same way you’d look at something poisonous •Reduce the quantities • Add more green leafy vegetables and colorful vegetables to your dish • They are loaded in Antioxidants and rich in water thus will fill you up faster and aid your digestion•
SPINACH TAGLIATELLE WITH BLUE CHEESE AND PECAN NUTS


INGREDIENTS:
500G Tagliatelle
2 kgs Spinach (I use the frozen ones)
50g butter
2 lemon zest
1/2 cup light cream @elleetvireleb
250g blue cheese
Black pepper
Maldon salt
4 tbsp lemon juice
100g Pecan nuts


METHOD OF PREPARATION:


Boil the Pasta using water and adding salt once water boils.Drain and set aside.
Meanwhile in a pan, melt the butter for a minute, then add the lemon zest, black pepper and salt. Top with the cream and half the blue cheese.
Add the sauce to the pasta.Add the spinach (drained) and serve decorating each dish with pecan nuts and blue cheese crumbles. Add lemon zest, black pepper and serve hot! (Could make around 8-10 dishes, depending on your appetite).

Bon App’ xx

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