Going Green with Spinach Tagliatelle

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Don’t be afraid to go green with our March exclusive dish, the Spinach Tagliatelle, available for lunch and dinner through the end of the month!

Make The Sauce At Home!


1/2 lb Peeled Pistachios

10 ea Chopped Basil Leaves

5 ea Chopped Mint Leaves

1 ea Minced Garlic Cloves

1/2 lb Chopped Spinach Leaves

8 oz Grated Parmesan

6 oz Olive Oil

1 oz Kosher Salt

1 pinch Black Pepper


1. Blanch pistachios for 1 minute in hot salted water, drain and cool

2. Add all ingredients except oil and cheese in robot coupe and chop until well combined and a slightly chunky texture

3. Slowly add the oil and finish with cheese and adjust seasoning


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