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Tagliatelle pasta in a vibrant spinach green pasta sauce. The dish is garnished with fresh herbs and a sprinkle of Parmesan for added flavor.
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Green Pasta Sauce for Tagliatelle

A delicious spinach and herb sauce for any pasta shape that is finished with parmesan, ricotta and a squeeze of lemon juice.
Author Minela D'Amore
Course Sauces + Sides
Cuisine Italian
Keyword green sauce, pasta sauce, Tagliatelle
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Calories 489kcal

Ingredients

  • 250 g fresh spinach leaves
  • 20 g flat leaf parsley leaves and tender stalks
  • 15 g fresh mint leaves
  • 20 g fresh thyme leaves
  • 1 tablespoon fresh lemon juice plus squeeze to serve
  • 10 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 2 - 3 garlic cloves chopped (Optional)

For finishing the pasta dish

  • 1 cup parmesan split
  • 3 tablespoons or more ricotta
  • good shaving of parmesan per plate to finish

Instructions

  • Bring a pot of water to the boil, season really well with salt and get your pasta cooking (I allow 100 grams dried or 150 grams fresh pasta per person).
  • In a blender (a high speed one is best) blend the herbs with 3 - 4 tablespoons of water, just enough to get them moving.
  • Squeeze as much liquid out of the spinach as you can (I leave it in a sieve to drain) and then add the leaves into the herbs and pulse again until it is pretty finely blitzed and not much going on.
  • Add the 8 tablespoons olive oil, lemon juice and salt and pulse until combined. You might still have some chunks, that is fine.
  • This is the point where you can let me know if it's too salty, adjust the seasoning to your liking with lemon and salt and blend again.
  • Drain the pasta, reserving ½ cup of the cooking water.
  • Return the pasta to the pot or another pan and toss with the sauce with the heat on low warm very gently. We are wanting to just warm the sauce again not cook it, give it a good toss.
  • Add 2 - 3 tablespoons pasta water (or more if needed) to get a silky saucy finish. This is up to you how saucy you want it.
  • Add ½ cup of parmesan and toss.
  • Serve between plates and add the rest of the parmesan (or more!) on top and some dollops of the ricotta, a squeeze of lemon juice and some black pepper if you so desire.

Notes

  • If you feel like it is still too chunky add more olive oil and keep blending.
  • This should be enough sauce for two, possibly three, you let me know!I
  • definitely recommend a shaved topping of parmesan on top as well as the ½ cup that gets mixed in. Come on, it's delish. Let me know if you don't think it's enough then you obviously need to watch my Creamy Parmesan Sauce for a REAL cheese lesson.