Spinach pesto is a tasty and colorful variation of the classic pesto alla genovese. This fusilli with spinach pesto recipe is very simple to prepare and offers a mix of fresh and intense flavors. The spinach pesto sauce is made with fresh spinach, walnut kernels, pine nuts, garlic, olive oil and grated Pecorino cheese. It is then tossed with fusilli cooked al dente. It is a light, nutritious dish also suitable for vegetarians.
Clean the spinach: place them in a large container, cover with water and leave to soak for about 30 minutes
Then rinse them several times very carefully under running water and place them in a colander to remove excess water
In the meantime, using a blender, finely chop the garlic (previously peeled and rinsed), the walnut kernels and the pine nuts
Put everything in a bowl and add the pecorino; dry the spinach with kitchen paper, process them in the blender and add them to the chopped mixture, pouring the oil little by little
Mix everything well until you obtain a creamy mixture and keep it warm in a bain-marie
Next, cook the fusilli in salted water and a moment before draining them al dente, take some of the cooking water and add it to the prepared pesto
Then drain the pasta and quickly combine it with the sauce
Serve immediately while hot
Tip: to make your fusilli even more appetizing you could add two tablespoons of liquid cooking cream to the pesto
Blender
Pan
Ladle
Colander
Italy
| Energy (kcal) | 295.63 |
| Carbohydrates (g) | 41.41 |
| of which Sugars (g) | 1.76 |
| Fat (g) | 9.82 |
| of which Saturates (g) | 1.67 |
| Protein (g) | 11.89 |
| Fiber (g) | 2.14 |
| Sale (g) | 0.13 |
