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Spinach pici pasta
Spinach pici pasta
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Total Time:
50 minutes
Colorful spinach pasta made from scratch for a playful and healthy twist.
Ingredients:
  • 200g baby spinach
  • 300g Tipo 00 or plain flour plus extra for dusting
  • olive oil
  • 4 cloves of garlic
  • ½ teaspoon dried red chilli flakes
  • 200g baby courgettes
  • 320g ripe cherry tomatoes on the vine
  • 50g pine nuts
  • ½ a bunch of fresh basil (15g)
  • 50g Parmesan cheese
  • extra virgin olive oil
Instructions:
  • In a food processor, pulse the spinach and flour until a dough ball forms. Check the dough for stickiness - the consistency should resemble playdough. If needed, add more flour. To make the pici, tear off 2cm balls of dough and roll into thin sausage shapes on a clean surface. Get creative, as each one can be unique. Boil a large pot of salted water and heat olive oil in a frying pan. Add garlic and chili flakes, then courgettes and tomatoes. After 5 minutes, toss in pine nuts and a ladle of boiling water. Keep warm on low heat while you cook the pasta. Boil the pici in the salted water for 5 minutes if fresh, or 8-10 minutes if dried, until al dente. Reserve a mugful of cooking water, then toss the drained pasta with the vegetables. Add sliced basil, most of the Parmesan, and a little reserved water if needed. Serve on warm plates with a drizzle of olive oil, remaining Parmesan, and basil leaves on top.

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