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Cocoa tagliatelle with spinach and hazelnut pesto

October 30, 2020

10 Ingredients

Semolina Semolina 320 gr
Cocoa Cocoa 50 gr
Water Water 180 gr
Baby spinach Baby spinach 250 gr
Hazelnuts Hazelnuts 1 handful
Extravergin olive oil Extravergin olive oil
Pumpkin seeds oil Pumpkin seeds oil
Salt Salt
Baking powder Baking powder 1 tablepoons
Garlic (fresh) Garlic (fresh) 1 clove
Preparation time about 2 hours
Recipe: Cocoa tagliatelle with spinach and hazelnut pesto

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