Troccoli pasta with new season spinach pesto

Troccoli pasta with new season spinach pesto

Ingredients (serves 4)

- 360g troccoli pasta

- 3 handfuls new season spinach

- 50g grated Pecorino (ewe's milk cheese)

- 20g pine nuts

- one small clove of garlic

- 4 tbsp extra virgin olive oil

- pinch of salt


Cook the pasta and, while it's boiling, prepare the pesto:

put the spinach in a tall, narrow glass, add the Pecorino cheese, oil, half of the pine nuts, garlic clove with the germ removed and a pinch of salt.

Blend all the ingredients to a smooth, even cream using a hand blender. Where necessary, add a little bit more oil.

Toast the remaining pine nuts in a frying pan so that they release their essential oils.

Once the pasta is ready, pour the pesto sauce over the top, add the toasted pine nuts and serve straight away.

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