Spinach Pici Pasta
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 200 g | Spinach | |
| 1 | Courgettes | |
| 320 g | Cherry tomatoes | |
| 50 g | Parmesan | |
| 4 cloves | Garlic | |
| 15 g | Basil | |
| .5 tsp | Red chili flakes | |
| 50 g | Pine nuts | |
| 300 g | Flour | |
| 2 tbsp | Olive oil |
- In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
- To make the pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface (the beauty is that they’re all different, so get little helpers involved, if you can).
- Cook the pici straight away, or leave them to dry out for a few hours, or even overnight. Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with the olive oil. Peel, finely slice and add the garlic, along with the chilli flakes.
- Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
- Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta. Drain, reserving a mugful of cooking water, then toss through the veg.
- Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed. Divide between your warm plates and serve with a few drips of extra virgin olive oil, with the remaining Parmesan and the baby basil leaves sprinkled over.
Fat:
21.6g
Saturates:
4.3g
Sugars:
5.8g
Protein:
20.2g
Carbs:
56.6g
Fiber:
4.7g
41.7%
Calories
57.2%
Carbs
23.8%
Protein
54%
Fat
18.8%
Fiber