Blue corn pasta with garlic, spinach and egg
2 servings:
Pasta:
- 150 g bluecorn flour
- 150 ml hot water
- 2 tablespoons of olive oil
- pinch of salt
To serve with:
- 2 hard-boiled eggs
- 1 garlic clove
- 2 handfuls of spinach
- 1 handful of walnuts
- 1/2 bunch of parsley
- 1 teaspoon of clarified butter
- olive oil
- pepper
- salt
Preparation:
Ingredients for pasta, combine together and knead the dough. Roll out the dough into thin and cut into thin strips (Tagliatelle). Bring a pot with lightly salted water to boil. Put pasta gradually into the boiled water. Remove when floating to the top, then rinse with cold water.
Dissolve butter on a frying pan. Add smashed clove and fry for a while until the smell is intense. Add spinach, pepper, salt and stir-fry the ground hard-boiled egg yolk. Divide pasta into portion. Put stewed spinach, egg quarters and sprinkle with finely chopped or ground nuts and parsley. Pour everything with olive oil.
Source:
RECIPE by Anna Szewczak, www.goodchanges.pl / www.facebook.com/goodchangesvegefood / www.instagram.com/good-changes