Pesto di Spinaci

SPAGHETTI ALLA CHITARRA WITH SPINACH PESTO, PARMIGIANO REGGIANO, AND A CRUMBLE OF SALTED ALMONDS

Ingredients:

  • 1 pot of fresh spaghetti alla chitarra

  • 1 pot of Pesto di Spinaci

  • 1 small pot of Parmigiano Reggiano

  • 1 small pot of crumbled salted almonds

Equipment:

  • 1 medium saucepan

  • 1 medium pot

  • 1 wooden spoon

  • 1 strainer

  • 1 pair of tongs

Allergens: Gluten, Milk/Lactose, nuts.

Step 1:

Boil a large pot of salted water.

Once it has reached a rolling boil, add the fresh spaghetti alla chitarra and set a timer for 2 minutes. Stir them every so often so they don’t stick!

Step 2:

Strain the pasta and add it to the cold pesto sauce in another pot, adding a little pasta water to loosen it.

Step 3:

Off the heat, Add half of the Parmigiano Reggiano, stirring until combined, and the cheese is melted.

Step 4:

Plate up, adding the remaining Parmigiano Reggiano and salted almond crumble.

Step 5:

If you chose a scoop of stracciatella, now is the time to add it with a drizzle of olive oil and some black pepper.

BUON APpETITO!