Spinach pesto is a tasty and colorful variant of the classic Genoese pesto. 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 combined with al dente fusilli. It is a light, nutritious dish that is also suitable for vegetarians.
Clean the spinach by placing it in a large container covered with water and letting it soak for about 30 minutes
Then rinse them thoroughly under running water and place them in a colander to remove excess water
Meanwhile, using a mixer, finely chop the previously peeled garlic, rinsed walnut kernels, and pine nuts
Put everything in a bowl and add the pecorino; dry the spinach with kitchen paper, blend them in the mixer, and add them to the chopped mixture while pouring in the oil little by little
Mix everything well until you obtain a creamy consistency that you will keep warm in a bain-marie
Next, cook the fusilli in salted water and a moment before draining them al dente, take a bit of the cooking water and add it to the pesto obtained
Then drain the pasta and quickly mix it with the sauce
Serve immediately warm
Tip: to make your fusilli even tastier, you can add two tablespoons of liquid cooking cream to the pesto
Frullatore
Padella
Mestolo
Colapasta
Italy
| Energy (kcal) | 284.12 |
| Carbohydrates (g) | 42.47 |
| of which Sugars (g) | 2.22 |
| Fat (g) | 7.34 |
| of which Saturates (g) | 1.54 |
| Protein (g) | 11.28 |
| Fiber (g) | 2.54 |
| Sale (g) | 0.27 |
