Bronze-Die Fusilli with Spinach and Walnut Pesto
Bronze-die Berruto 1881 fusilli with spinach and walnut pesto is a delicate, flavorful dish perfect for those who enjoy authentic flavors and creamy textures. This recipe combines the freshness of spinach with the creaminess of walnuts and the rich taste of aged Parmigiano Reggiano, all enhanced by the fruity, smooth notes of Taggiasca extra-virgin olive oil. The bronze-die pasta clings perfectly to the sauce, creating a rich and satisfying taste experience.
Ingredients
- 300 g (about 10 oz) fresh spinach
- 1 garlic clove
- Salt to taste
- 7 walnuts (5 for the pesto and 2 for garnish)
- 50 g (about 1.8 oz) Parmigiano Reggiano, aged 40 months, grated
- Taggiasca extra-virgin olive oil, as needed
- 400 g (about 14 oz) bronze-die fusilli
- Pasta cooking water, as needed
Preparation
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Prepare the Spinach and Walnut Pesto: In a skillet, sauté the spinach with a garlic clove and a pinch of salt for a few minutes. Let the spinach cool.
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Shell 5 walnuts and grate the Parmigiano. Place the spinach, walnuts, and Parmigiano in a blender, adding a generous amount of delicate Taggiasca extra-virgin olive oil. Blend until smooth and creamy.
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Cook the Pasta: Bring a pot of salted water to a boil, cook the fusilli, and drain two minutes before the end of the cooking time. Meanwhile, shell the other 2 walnuts and roughly chop them for garnish.
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Final Tossing: In the skillet you used for the spinach, add the fusilli, two tablespoons of pasta cooking water, and the spinach sauce. Mix well to incorporate, allowing the pasta to absorb the liquid.
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Drizzle with extra-virgin olive oil, sprinkle with Parmigiano, and garnish with chopped walnuts. Plate and serve immediately.
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