300g |
tagliatelle, or use pappardelle or fettuccine |
|
salt |
|
freshly ground black pepper |
50g |
butter |
1 |
garlic cloves, crushed to a paste |
100g |
toasted skinned hazelnuts, roughly chopped |
a small bunch |
fresh flat-leaf parsley, leaves roughly chopped |
50-75g |
parmesan cheese, freshly grated |
200g |
spinach leaves, washed, drained and cut into ribbons, or use baby spinach leaves |