Spinach Pesto with Fusilli, Goat Cheese and Peppers

Spinach Pesto with Fusilli, Goat Cheese and Peppers Do Not Use Image by: Spinach Pesto with Fusilli, Goat Cheese and Peppers Do Not Use Author: Canadian Living

Serve with: Grated Carrot Salad

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2003

Ingredients

  • 5 cups fusilli pasta (1 lb/500 g)
  • 3 cups packed fresh spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/2 teaspoon each of salt and pepper
  • 2 minced cloves of garlic
  • 1 sweet red pepper chopped
  • 1 sweet green pepper chopped
  • 1/2 cup crumbled goat cheese

Method

In large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Reserving 1/2 cup (125 mL) of the cooking water, drain and return to pot.

Meanwhile, remove tough stems from spinach. In food processor, whirl together spinach, Parmesan cheese, oil, water, salt and pepper until smooth. Stir in garlic. Add to pasta along with red and green peppers and reserved cooking water; toss to combine. Sprinkle with goat cheese.

Nutritional facts <b>Per serving:</b> about

  • Sodium 817 mg
  • Protein 20 g
  • Calories 604.0
  • Total fat 21 g
  • Cholesterol 13 mg
  • Saturated fat 6 g
  • Total carbohydrate 83 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 106.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 158.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Pesto with Fusilli, Goat Cheese and Peppers

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