Pasta with Spinach Cream, Chicken Meatballs and Pine Nuts

Italian pasta according to the recipe of the brand-chef of the Rukkola cafe chain Viktor Apasyev

Ingredients

• Tagliatelle paste - 65 g
• Spinach cream - 80g
• Cream - 30g
• Chicken meatballs - 100g
• Pine nuts - 3g
• Chicken broth - 50g
• Parmesan - 2g
• Parsley for decoration
• Salt / pepper to taste

Directions

1. While we cook the pasta, prepare the creamy spinach cream (onions, garlic, salt, cream, fresh lemon, spices and frozen spinach: fry the onions and garlic, add spinach, cream, evaporate and add spices, then punch through a blender).
2. Put 80 g of spinach cream in a skillet with cream and chicken broth and bring it up for 2 minutes. There - pasta.
3. Meatballs (chicken thigh and fillet, onion, chicken egg, spices, milk and white bread we pass through a meat grinder) - 5 pieces per serving (each 20 g), fry and bring to readiness in the oven.
4. Put the pasta in spinach cream on a plate, top with a slice of meatballs and sprinkle with chopped pine nuts and garnish with parsley.