Ingredients(for 6 people)
250 g Capriccio cheese 500 g flaxseed pasta (or another type of pasta)
300 g fresh spinach
30 g peeled walnuts
extra virgin olive oil, to taste
salt and pepper, to taste
Method: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