Fusilli With Spinach Pesto

  • Difficulty: Basic
  • 30 minutes
  • 2 servings

When it comes to pesto, you can let your imagination run wild! That’s because pesto is not all about basil and pine nuts! Use baby spinach, almond flakes, garlic and parmesan to make a special pesto! It does wonders with your pasta, but you can also enjoy it as a dip!

Ingredients Needed for Fusilli With Spinach Pesto

10 asparaguses spears
1 tablespoon olive oil
salt
pepper
7 ounces of fusilli
4 ounces of spinach
2 garlic cloves
2 ounces of almond flake
¼ cup olive oil
1 ounce parmesan, shredded
3 sun-dried tomatoes es
5 olives

How to Cook Fusilli With Spinach Pesto

  1. Preheat the oven to 430°F/220°C.
  2. Slice the asparagus spears into small pieces.
  3. Line a baking tray with parchment paper and add the asparagus.
  4. Drizzle it with olive oil and season it with salt and pepper.
  5. Heat a saucepan over medium heat and fill about half of it with water. Add a pinch of salt. Bring it to a boil and cook the pasta according to the instructions on the package.
  6. For the pesto, place the spinach in a blender. Add salt, garlic, almond flakes, olive oil, and parmesan.
  7. Blend everything until you get a creamy pesto.
  8. Place the pasta in your bowl, and the roasted asparagus, sun-dried tomatoes, olives, and the pesto sauce.

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