Flaxseed pasta with Capriccio cheese, walnut and carrot pesto
(for 6 people)
250 g Capriccio cheese
500 g flaxseed pasta (or another type of pasta) 300 g fresh spinach 3 carrots 30 g peeled walnuts extra virgin olive oil, to taste salt and pepper, to taste
Clean the spinach and sauté in a pan with the water left over from cleaning. Add some salt and leave to cook for a few minutes. Leave to cool and remove any excess water. Dice the carrots and parboil for a few minutes. Leave to cool. Cook the pasta in salted water for the number of minutes indicated. First blend the spinach with a mixer and then add the roughly chopped walnuts. Add a little oil and some cooking water from the pasta. Pour the blended mixture into a bowl and add the Capriccio cheese, whisking together well. Grease a pan with a drizzle of oil and quickly sauté the carrots, adding the pasta and the spinach pesto. Mix together well and serve.
AICI – Associazione Insegnanti di Cucina Italiana
Rosella Mengozzi’s recipe