Prep Time: 5 mins Cook Time: 10 mins
This recipe is a delicious & simple meal for any evening!
250g Tagliatelle (Try our Filotea Tagliatelle)
2 Tbsp olive oil (Simpatico EVOO from Umbria)
3 oz Speck, sliced (Try our Speck)
1 14 oz can Cannellini Beans (Try our Cannellini Beans)
3 oz Semi Dried Cherry Tomatoes (Try our Cherry Tomatoes)
2 handfuls of baby spinach leaves
1/4 cup Pasta Water, reserved
1/2 cup Grated Pecorino Romano Cheese plus more for garnish (Try our Pecorino Romano)
Salt and Freshly Ground Pepper to taste
Cook the pasta in a large pan of boiling salted water for 5 minutes or until al dente. Reserve 1/4 cup pasta water.
In a large skillet, heat olive oil on medium heat and add sliced Speck, sauté for a minute or two.
Add drained cannellini beans and semi dried cherry tomatoes and sauté until heated through.
Take pan off the heat and add baby spinach, stirring to wilt spinach.
Add grated Pecorino Romano cheese, drained pasta and pasta water to pan and stir vigorously until cheese is incorporated. Add more pasta water to loosen sauce as needed. Season with salt and pepper to taste.
Top with more grated Pecorino Romano and serve immediately!