adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Buddy's spinach pici pasta
0 Likes
Total Time:
50 minutes
Homemade spinach Pici pasta: quick, vibrant, and fun to make.
Ingredients:
  • 200 g baby spinach
  • 300 g Tipo '00' or plain flour plus extra for dusting
  • 600 g pumpkin or butternut squash (save your seeds for toasting)
  • 4 cloves of garlic
  • 2 banana shallots
  • 1 red chilli optional
  • 3 sprigs of fresh rosemary
  • 2 sprigs of fresh sage
  • olive oil
  • 40 g Parmesan cheese
  • extra virgin olive oil
Instructions:
  • Place spinach and flour in a food processor and blend until a dough forms. Check the consistency - it should be like playdough; if sticky, add more flour. Tear off 2cm balls of dough, about 10g each, and roll into thin sausage shapes on a clean surface. Place on a floured tray. In the same processor (no need to clean), pulse pumpkin chunks, garlic, shallots, and herbs until combined. Cook squash mixture in olive oil for 5 minutes. Add boiling water and simmer for 20 minutes. Cook pici in boiling salted water for 5-10 minutes until al dente. Reserve a mugful of pasta water. Stir most of the Parmesan into the sauce until melted, adding pasta water if needed. Toss pasta in the sauce. Toast pumpkin seeds until golden. Serve pasta topped with remaining Parmesan, toasted seeds, and a drizzle of olive oil.

Similar Recipes