Fusulli Pasta with Spinach Pesto

Hello Dear Friends,

I have a great recipe for those who have used spinach without cooking, except for salad. Spinach pesto will perhaps be one of the most innovative of your spinach dishes. You will be surprised how it looks especially on pasta :)

with you before how to make pesto sauce I shared the tricks and details in my post. After that Pasta with Arugula Pesto I also prepared the recipe.

One of the most beautiful green pesto sauce possible to diversify. If you don't have parmesan on hand, you can also try it with İzmir Tulum Cheese. You can even use walnuts to add flavor to it.

Love…

Ingredients for Spinach Pesto Fusulli Pasta Recipe

• 1 bunch of spinach (125 g, cleaned and cleaned)
• 1 tea glass of olive oil (100 ml)
• 2 cloves of garlic
• 25 g pine nuts (1 pack)
• 30 g Parmesan cheese (finely grated)
• salt (according to your taste)
• Half a pack of fusulli pasta
• 2 liters of water to boil the pasta
• salt

For service:

• baby spinach leaves
• Pine nuts
• grated parmesan
• Cherry tomato

Fabrication:

1. Wash the spinach and tear off the stems with your hands. Take the water and dry it with a napkin or salad dryer.
2. Peel the garlic. Grate the Parmesan with the cheese grater.
3. Put the spinach leaves in the blender, add the olive oil, garlic, pine nuts, and the grated Parmesan cheese and salt.
4. When all the ingredients are thoroughly shredded and mixed, transfer them from the blender to the bowl.
5. Boil the pasta in 2 liters of boiling water to which you have added salt and drain.
6. Add some of the sauce you have prepared according to your taste and mix it until the pasta turns into a sauce.
7. Take the pasta into plates, serve with a sprinkling of baby spinach leaves, some peanuts and parmesan.