Ingredients
Serves 4
- 500 g Fettucine/Tagliatelle or other type of flat long egg pasta
- 400 g Vacherin Fribourgeois AOP
- 2 Tubs of smetana
- 2 Onions
- 3 Garlic cloves
- 600 g Fresh spinach / 300 g frozen spinach
- A pat of butter
- A dash of olive oil
- Ground black pepper
- Sea salt
Preparation
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Sauté the onion and garlic in butter and olive oil.
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Add the spinach and boil down.
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Add the smetana.
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Sprinkle in the grated cheese.
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Cook the pasta al dente and add it to the sauce.
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Regulate the sauce thickness by adding pasta cooking water or by boiling the sauce down.
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Season with plenty of pepper.
Bon
Appétit
Appétit
