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Ingredients 16 items

  • 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

  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 informations

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