Buon appetito!
One-pot pasta with spinach and basil
Must Be Yummie
made by Alexia
Ingredients
4 persons
- 800 grams of pasta
- 800 grams of spinach
- 2 jars of ELVEA Pomo e Legumi
- 1 teaspoon chili pepper
- 6 cloves of garlic
- 2 lemons
- 6 tablespoons toasted pine nuts
- 2 bouillon cubes
- 2 bunches of basil leaves
- 16 tablespoons olive oil
- cherry tomatoes
- black pepper
- salt
Preparation
-
1
In a food processor, combine the spinach, basil, lemon juice, pine nuts, and 4 tbsp of oil. Set aside until needed.
-
2
Heat the remaining oil with the garlic and chili in a large pan and cook for 2 to 3 minutes until the garlic is golden.
-
3
Add the pasta and deglaze with 1 litre of water.
-
4
Add the Pomo E Legumi and the broth powder.
-
5
Stir well and cook the pasta until done. Stir the pasta occasionally and add some water if needed. I used gluten-free pasta, which requires a bit more water. The pasta should be al dente and still nice and creamy.
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6
Then remove the pan from the heat and stir in the spinach pesto, mixing it well.
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7
Serve with some cherry tomatoes and enjoy!
