- 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
INGREDIENTS
Fusili with Spinach and Basil Pesto and Snow Peas with
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
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
Fusili with Spinach and Basil Pesto and Snow Peas with
- Energy 658 (Kcal)
- Protein 20 (g)
REVIEWS
Fusili with Spinach and Basil Pesto and Snow Peas with