Spinach Pesto Pasta hits all the right notes as making traditional pesto in India might get expensive as pine nuts and basil are imported.
- 1½ cups for dry fusilli pasta
- 1 cup spinach leaves, washed thoroughly
- ½ cup of walnuts
- 2 tbsp olive oil
- ⅓ cup cheese
- 1 tbsp lemon juice
- 5–6 garlic cloves
- 1 tsp mixed Italian dry herbs
- ½ tsp black pepper powder
- Salt to taste
- ¼ tsp red chilli flakes
- 1 tomato (optional)
- First, boil the fusilli pasta in the water on low heat until it’s completely cooked.
- Once the pasta is cooked or boiled, keep it aside.*
- To make the pasta sauce, put freshly washed spinach leaves in a mixer grinder and grind once to make a paste.
- Next, add all the other ingredients like walnuts, cheese, garlic cloves, lemon juice, olive oil, Italian herbs, salt, red chilli flakes, black pepper powder and blend to make a smooth pesto paste.
- Then, heat a pan on low heat, add the pesto sauce and cooked pasta and mix them together and cook for 2-3 minutes or until they are thoroughly mixed and sufficiently warm. You can also dice a tomato and add it at this point.
- Serve hot, garnish with grated cheese and red chilli flakes.
One way to ensure that the pasta doesn’t stick while or after boiling is by running it under cold water after it is just boiled so that it stops cooking further. Then, drizzle some oil and coat it in with the boiled pasta nicely.