Ingredients for 4 persons:

  • 250 g of Spinach Fettuccine Filotea
  • 2 o 3 red beets
  • 1 clove of garlic
  • Chopped parsley
  • Extra virgin olive oil
  • Pecorino cheese
  • Salt


Slowly heat the oil with the clove of garlic in a pan over low heat. In meantime cut red beets in dices.

Take away the garlic and add red beets and cook for few minutes, then put salt and chopped parsley.
Cook Tagliatelle in plenty of salted boiling water for 4 minutes, drain the pasta and toss it in the pan with sauce.

Serve adding Pecorino cheese.


Buon Appetito!

Ringraziamo Ileana Contifoodblogger di Cucina per gioco autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.