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