Spinach pesto is a tasty and colorful variation of the classic Genoese pesto. This fusilli with spinach pesto recipe is very easy 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 served with al dente fusilli. It is a light, nutritious dish suitable for vegetarians as well.
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Clean the spinach, pour it into a large container, cover it with water and let it soak for about 30 minutes
Immediately after, rinse it several times very carefully under running water and place it in a colander to remove excess water
Meanwhile, using a mixer, finely chop the previously peeled and rinsed garlic, the walnut kernels and the pine nuts
Put everything in a bowl and add the pecorino; dry the spinach with kitchen paper towels, blend them in the mixer and combine them with the chopped mixture, adding the oil little by little
Mix everything well until you obtain a creamy mixture that you will keep warm in a bain-marie
Then cook the fusilli in salted water and, a few moments before draining them al dente, take a little cooking water and add it to the pesto obtained
Drain the pasta and quickly mix it with the sauce
Serve immediately while hot
Tip: to make your fusilli even tastier, you could add two tablespoons of liquid cooking cream to the pesto
Blender
Pan
Ladle
Colander
Italia
| 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 |
| Fibre (g) | 2.54 |
| Salt (g) | 0.27 |
