Fusilli Salad with Vegetables and Spinach Pesto
Salads • Italian
Description
Fusilli Salad with Vegetables and Spinach Pesto
Ingredients
- Pasta shells 10 oz
- Canned tuna in its own juice 15 oz
- Red Long Chili Peppers 1 piece
- Pea shoots 10 oz
- Spinach 1 bunch
- Parsley 1 bunch
- Grated Pecorino Pepato Cheese 0 oz
- Walnuts 0 oz
- Garlic 2 cloves
- Anchovy fillet 0 oz
- Fresh basil leaves 20 leaves
- Salt to taste
- Ground Black Pepper to taste
- Safflower Oil 10 fl oz
Step-by-Step Guide
Step 1
Cook the pasta in boiling salted water until done. Drain and dry.
Step 2
Bring water in a pot to a boil and dip the pepper for 30 seconds, then place it in cold water.
Step 3
Cook the peas until soft. Break the fish into small pieces and mix with the peas, chopped pepper, and pasta.
Step 4
For the pesto, rinse the spinach and remove the stems. Place it in boiling water for 4 minutes. Drain the water. Place the parsley and spinach in a blender and chop. Add cheese, nuts, garlic, anchovies, herbs, salt, and pepper. Continue blending and slowly add the oil until it reaches a paste consistency. Chill for 1 hour.
Step 5
Mix with the pasta and serve.
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