Spiral fusilli pasta with spinach and nut pesto – a detailed recipe cooking. 
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:
- 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.
- 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.
- 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.
