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INGREDIENTS

Fusili with Spinach and Basil Pesto and Snow Peas with

  • For Spinach and Basil Pesto:
  • 0.5 cup frozen spinach
  • 0.5 cup fresh basil leaves
  • 1 cup pine seeds
  • 4 tablespoons Olive oil
  • For Cream Sauce:
  • 1 tablespoon butter
  • 2 medium Shallots
  • 4 cloves Garlic
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 1.5 cups Cream, 35%
  • 1 cup Parmesan cheese
  • 1 packet Fusilli dried pasta
  • 8 cups Water
  • 2 cups Snow peas
HOW TO PREPARE

Fusili with Spinach and Basil Pesto and Snow Peas with

1
To prepare Pest Sauce: in a food processor add Spinach, Basil, Pine Seeds, and Olive oil and process to a course paste.
2
To prepare Cream Sauce: melt Butter in a medium saucepan over medium heat, add Shallots, and Garlic and sauté until shallots are soft.
3
Add Water and MAGGI Chicken Stock and simmer for 5 minutes until Garlic and Shallots are melted into the sauce.
4
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.
5
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
6
Add Sauce and cut Snow Peas to the Pasta and stir gently until Pasta is coated.
7
Cook on low heat for 5 minutes until Snow Peas are soft, but not fully cooked.
8
Serve warm on a large platter.
NUTRITIONAL INFORMATION

Fusili with Spinach and Basil Pesto and Snow Peas with

Source: https://www.maggime.com/en/recipes/fusili-with-spinach-and-basil-pesto-and-snow-peas/45602

  • Energy 658 (Kcal)
  • Protein 20 (g)
REVIEWS

Fusili with Spinach and Basil Pesto and Snow Peas with

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