Pesto Pasta
Ingredients: Spinach, Fresh Basil, Garlic, Toasted Pine Nuts, Pecorino Romano Cheese · 30 min cook time · 590kcal · ₩15,750
Ingredients
0.5cup Spinach, 2cup Fresh Basil, 5ea Garlic, 0.33cup Toasted Pine Nuts, 0.5cup Pecorino Romano Cheese, 0.5cup Parmesan Reggiano Cheese, to taste Water, 0.75cup Extra Virgin Olive Oil, to taste Salt, 450g Farfalle Pasta
Instructions
1. Briefly blanch spinach and fresh basil in boiling water, then transfer immediately to ice water to cool.
2. Gently squeeze excess moisture out of the blanched greens.
3. In a blender, combine blanched spinach, basil, garlic, toasted pine nuts, pecorino romano, parmesan reggiano, a splash of water, and blend on low while streaming in extra virgin olive oil.
4. Boil farfalle pasta in salted water until al dente.
5. Pour half of the prepared pesto sauce into a large skillet, add cooked farfalle pasta, and toss well, adding more pesto if needed.
6. Plate the pesto pasta into bowls and top with freshly grated pecorino or parmesan cheese.
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