Spaghettini Verdi with Creamy Pesto Sauce

Ingredients

• 250g (8.8 oz) fresh spinach 250g (8.8 oz) fresh spinach
• 300g (10.6 oz) all-purpose flour 300g (10.6 oz) all-purpose flour
• 2 cloves of garlic 2 cloves of garlic
• 50g (1.8 oz) fresh basil leaves 50g (1.8 oz) fresh basil leaves
• 50g (1.8 oz) pine nuts 50g (1.8 oz) pine nuts
• 50g (1.8 oz) grated Parmesan cheese 50g (1.8 oz) grated Parmesan cheese
• 100ml (3.4 fl oz) extra virgin olive oil 100ml (3.4 fl oz) extra virgin olive oil
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 6g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Blanch the fresh spinach in boiling water for 1 minute. Drain and squeeze out any excess water.
2. 2.
   In a food processor, combine the blanched spinach and flour. Process until a smooth dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for 5 minutes until elastic.
4. 4.
   Divide the dough into small portions and roll each portion into thin sheets using a pasta machine or a rolling pin.
5. 5.
   Cut the rolled dough into thin strips to create spaghettini.
6. 6.
   In a blender or food processor, combine the garlic, basil leaves, pine nuts, Parmesan cheese, and olive oil. Blend until smooth.
7. 7.
   Cook the spaghettini in a large pot of salted boiling water until al dente.
8. 8.
   Drain the cooked pasta and return it to the pot.
9. 9.
   Pour the creamy pesto sauce over the pasta and toss until well coated.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Serve the Spaghettini Verdi hot, garnished with additional Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color.
• Pine nuts — Toast the pine nuts lightly before blending to enhance their nutty flavor.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best taste and texture.

Tips & Tricks

• If you prefer a thinner sauce, add a little pasta cooking water to the pesto sauce.
• For a touch of freshness, squeeze some lemon juice over the finished dish.
• Feel free to add some sautéed vegetables like cherry tomatoes or zucchini for extra flavor and texture.
• If you don't have pine nuts, you can substitute them with walnuts or almonds.
• To make the dish more indulgent, drizzle some truffle oil over the pasta before serving.

Serving advice

Serve the Spaghettini Verdi as a main course accompanied by a fresh green salad and crusty bread. It pairs well with a glass of crisp white wine.

Presentation advice

Garnish the dish with a sprinkle of freshly grated Parmesan cheese and a few whole basil leaves for an elegant touch. Serve it in shallow pasta bowls to showcase the vibrant green color of the pasta.