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Friday, July 28, 2006

Fusilli pasta with green spinach saucea(Italian recipe):

Fusilli pasta 400gr
Baby spinach 250gr

Garlic 2cloves

Mascarpone 250gr

Lemon juice ½
Grated parmesan 30gr or grated cheddar 60gr

Grated parmesan or cheddar 10gr for serve
Pine nuts or peanuts, lightly toasted 60gr

Cook the pasta following pack instructions. Meanwhile put half the spinach in a food pr
ocessor with the garlic, mascarpone, lemon juice and parmesan, then whiz to a smooth sauce. Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts or peanuts and remaining spinach, until the spinach has just wilted. Season and serve with extra parmesan or cheddar sprinkled.

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