Fusilli With Glorious Green Spinach Sauce
A delightful fusion of flavors come together in this creamy pasta dish. Velvety mascarpone cheese is blended with fresh spinach, zesty lemon, and nutty Parmesan, creating a luscious sauce that coats each spiraled fusilli strand. Topped with crunchy toasted pine nuts, this dish is a delightful celebration of textures and tastes.
— Constant Cookbook
Ingredients
- 400g fusilli pasta spirals
- 225g bag of baby spinach
- 1 garlic clove
- 250g tub mascarpone
- juice of ½ large lemon
- 30g grated Parmesan (or vegetarian alternative), plus extra to serve
- 55g pine nuts , lightly toasted
Instructions
- Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce.
- Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 770 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.53 milligram of sodium
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