Fusilli Salad with Vegetables and Spinach Pesto

Salads | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Fusilli Salad with Vegetables and Spinach Pesto

Ingredients

Pasta shells - 12.3 oz
Canned tuna in its own juice - 14.5 oz
Red Long Chili Peppers - 1 piece
Pea shoots - 10.6 oz
Spinach - 1 bunch
Parsley - 1 bunch
Grated Pecorino Pepato Cheese - 2.5 oz
Walnuts - 1.8 oz
Garlic - 2 cloves
Anchovy fillet - 0.8 oz
Fresh basil leaves - 20 leaves
Salt - to taste
Ground Black Pepper - to taste
Safflower Oil - 8 fl oz

Step by Step guide

Step 1

Cook the pasta in boiling salted water until done. Drain and dry.

Step 2

Bring water in a pot to a boil and dip the pepper for 30 seconds, then place it in cold water.

Step 3

Cook the peas until soft. Break the fish into small pieces and mix with the peas, chopped pepper, and pasta.

Step 4

For the pesto, rinse the spinach and remove the stems. Place it in boiling water for 4 minutes. Drain the water. Place the parsley and spinach in a blender and chop. Add cheese, nuts, garlic, anchovies, herbs, salt, and pepper. Continue blending and slowly add the oil until it reaches a paste consistency. Chill for 1 hour.