Fusilli with spinach pesto
Instructions
Clean the spinach, pour into a large container, cover them with water and let them soak for about 30 minutes.
Soon after, rinse carefully several times under running water and place in a colander to remove excess water.
Meanwhile, using a mixer finely chopped garlic, previously peeled and rinsed, the kernels of walnuts and pine nuts.
Put everything in a bowl and add the cheese; dry with absorbent kitchen paper spinach, then toss them to the mixer and add them to the mixture by pouring a little oil at a time.
Mix well until you get a creamy mixture that will keep warm in a double boiler.
Later, Cook fusilli in salted water and a few moments before al dente, drain, check out a bit of cooking water and add it to the pesto.
Then drain the pasta and pour the gravy quickly.
Serve hot immediately.
Tip: to make it even more delicious your fusilli, you might add two spoons of pesto cream.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 200 g of young spinach
- 1 handful of walnut kernels
- 1 tablespoon of pine nuts
- 2 large cloves of garlic
- Olive oil
- 40 g of grated pecorino cheese
- Salt