Waking up in the morning without the alarm clock screaming it’s lungs out, sipping your coffee silently in the garden while your legs are getting tanned under the morning sun, taking care of the flowers you received last week – trimming them, splitting them in different vases 🙂
Taking the time to do a little house cleaning, some online shopping and your nails in shimmering colors :D, a little nap at noon cuddling with your fiance (in my case) and finally, trying out a new recipe in the kitchen.
This time I cooked Tagliatelle with spinach and Cheddar 🙂
- 300 g pastas Tagliatelle
- 150 g Cheddar cheese
- 1 spoon of extra virgin olive oil
- 250 g spinach
- garlic and onion
- salt, pepper and paprika (the quantity depends on your own taste)
- 100 ml sour cream
- 2 spoons of sunflower kernel
Boil the pastas follwing the instructions on the box (I used Barilla, so the time was 6 minutes).
Meanwhile, cook the garlic and the onion (you choose how much) for aprox. 3 minutes in olive oil. Add the spinach, peeper and the sour cream and mix them for 5 minutes tops, with a wooden spoon. Add the sunflower seeds and after 1 minute add the pastas, as well. Mix them all a little in the frying pan and add the Cheddar cheese and the paprika.