Ingredients
2 servings
10 oz Tagliolini pasta (I used the Cipriani brand, found at most gourmet food shops or click on the link to purchase directly from Cipriani)
1/2 head of cauliflower
1/4 bunch parsley
3/4 cup hazelnuts
1/2 cup grated pecorino cheese
3 tablespoons sugar
1/2 teaspoon cayenne red pepper
1/2 teaspoon ancho chile pepper
1 cup of baby spinach mix
6 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation
