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.