Spinach Tagiatelle with Walnut Sauce

Ingredients

• Spinach Tagiatelle (green,broad, flat noodle) 200 g
• Water 4 cups]
• Salt 1 tsp] mixed together
• Oil 1 tbsp]
• Butter 2 tbsp (30g)
• Spring onions (Hara Pyaaz), chopped fine 1 cup
• Maida (All purpose flour) ¼ cup (30 g)
• Milk 1-½ cups (360 g)
• Cream ¾ cup (180 g)
• Salt 1 tsp
• Walnuts, chopped fine ½ cup
• Basil, chopped fine 2 tbsp

Preparation

• Heat butter and cook onions in it till soft. Add maida and saute over low heat.

• When very slightly brown, add the milk gradually, stirring vigorously, to avoid lumps.

• Bring to a boil and simmer for 1-2 minutes.

• Add cream, salt, walnuts and basil simmer for 2 minutes and take off the heat.

• Bring the water mixture to a boil and cook the tagiatelle in it till ‘bite-like’ (khada-khada).

• Drain it out in a colander and while still hot mix into the walnut sauce.

• Mix well and serve hot garnished with basil leaves, and cheese on the side if you so desire.