Pasta with Spinach and Parsley Pesto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 7 ozs baby Spinach
- ½ cup Pine nuts
- 1 clove garlic cloves
- 1 handful parsley
- ¾ cup grated Parmesan
- ½ tsp lemon zest
- 7 Tbsps extra virgin olive oil
- salt
- peppers
- 14 ozs Farfalle
- To serve
- salad
Preparation steps
1.
Toast the pine nuts in a dry frying pan until golden. Remove from heat and leave to cool.
2.
Put half the spinach, all the parsley, 2 tablespoons pine nuts, 1 clove garlic, 2 tablespoons parmesan cheese, lemon zest and 6 tablespoons of oil into a blender or food processor. Blend to a creamy paste and season with salt and pepper.
3.
Cook the farafalle in a pan of boiling salted water for 8-10 minutes until al dente.
4.
Thinly slice the remaining clove of garlic.
5.
Heat the remaining oil in a frying pan. add the garlic and spinach and cook for 1 minute.
6.
Drain the pasta and mix in the pesto and the remaining pine nuts. Toss with the spinach mixture.
7.
Place in a serving bowl and sprinkle with the remaining parmesan cheese. Serve with salad.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
