Spinach Pesto with Fusilli, Goat Cheese and Peppers
Serve with: Grated Carrot Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 604 |
| pro | 20 g |
| total fat | 21 g |
| sat. fat | 6 g |
| carb | 83 g |
| fibre | 6 g |
| chol | 13 mg |
| sodium | 817 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 29% |
| vit A | 51% |
| vit C | 158% |
| folate | 106% |
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5 cups (1.25 L) fusilli pasta (1 lb/500 g)
3 cups (750 mL) packed fresh spinach
1/4 cup (50 mL) grated Parmesan cheese
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) water
1/2 tsp (2 mL) each salt and pepper
2 cloves garlic, minced
1 each sweet red and green pepper, chopped
1/2 cup (125 mL) goat cheese, crumbled
Preparation:
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.
Additional Information
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Substitution: Use 1 cup (250 mL) packed fresh basil or arugula instead of 1 cup (250 mL) of the spinach.
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