Pasta with Spinach and Parsley Pesto
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- 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.
