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Fusili with Spinach and Basil Pesto and Snow Peas Recipe

Fusili with Spinach and Basil Pesto and Snow Peas

Main Dish

Total Time :
Serves 6


To prepare Pest Sauce: in a food processor add Spinach, Basil, Pine Seeds, and Olive oil and process to a course paste.

To prepare Cream Sauce: melt Butter in a medium sauce pan over medium heat, add Shallots, and Garlic and sauté until shallots are soft.

Add Water and MAGGI Chicken Stock and simmer for 5 minutes until Garlic and Shallots are melted into the sauce.

Add Cooking Cream and Parmesan Cheese and simmer until Cheese is melted and sauce is smooth and somewhat thick. Remove from heat and stir in the Pesto.

Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Add Sauce and cut Snow Peas to the Pasta and stir gently until Pasta is coated.

Cook on low heat for 5 minutes until Snow Peas are soft, but not fully cooked.

Serve warm on a large platter.

Nutritional Information

Per Portion of 300g

Energy : 658.00 Kcal
Protein : 20.00 g
Carbohydrate : 62.00 g
Fats : 38.00 g

Your Grocery List

  • For spinach and basil pesto:

  • ½ cup frozen spinach or 100 g, chopped and juices drained
  • ½ cup fresh basil leaves or 40 g, roughly chopped
  • 1/3 cup pine seeds or 50 g
  • 4 tablespoons olive oil or 60 ml
  • For cream sauce:

  • 1 tablespoon butter
  • 2 medium shallots or 50 g, chopped finely
  • 4 cloves garlic, crushed
  • ½ cup water or 125 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 1½ cups cream, 35% or 375 ml
  • 1 cup parmesan cheese or 90 g
  • 1 packet fusilli dried pasta
  • 8 cups water or 2 liters
  • 2 cups snow peas or 300 g, cut into 2cm pieces

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