Fusilli Spiral Pasta with Spinach Nut pesto

Spiral fusilli pasta with spinach and nut pesto – a detailed recipe cooking. Photo of Fusilli Pasta Spiral with Spinach and Pesto The photodishes: Kang Kim Time: 30 min. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 450 gr fusilli pasta
  • 3/4 Art. any salted roasted nuts, and some chopped nuts for sprinkling
  • 1 clove of garlic
  • 250 gr fresh spinach, remove stems
  • Finely grated zest and juice of 1 lemon
  • 1/3 Art. olive oil
  • 1 tbsp. cut cherry tomatoes in half
  • Freshly ground pepper
  • Salt

Recipes with similar ingredients: spiral fusilli pasta, salad, spinach, lemon, tomatoes, cherry tomatoes, nuts, assorted nuts, garlic

Recipe preparation:

  1. Boil the fusilli pasta in a spiral: Boil in a large saucepan water and salt, add the paste and cook as much as indicated On the packaging, drain the water.
  2. In the meantime, make a spinach-nut pesto: Grind nuts and garlic in a food processor, then add spinach, lemon zest and lemon juice, chop. Without turning off the food processor, add through the small top hole of olive oil and mix 1 minute, until smooth. Add 3/4 teaspoon of salt, Spice up.
  3. Add pesto and tomatoes to a pan with pasta, salt and pepper as needed, shake. Divided into portions, drizzle with olive oil and sprinkle with chopped nuts.

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