Creamy Trottole tricolore with Pesto
with Grana Padano, spinach and leek
Today, a pasta dish with yummy spinach! You'll make the sauce using green pesto and cream cheese.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Trottole tricolore
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
1 piece
Garlic
½ piece
Leek
½ piece
Shallot
100 g
Spinach
40 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
5 g
Fresh basil
(May be present Celery)
25 g
Cream cheese
(Contains Milk)
½ sachet(s)
Italian seasoning
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Chop the shallot and crush or mince the garlic.
- Slice the leek into rings.
- Boil the pasta for 10 - 12 minutes. Reserve some of the cooking liquid, then drain and set aside.
*Take care, this ingredient is spicy! Use as preferred.
- Heat the olive oil in a wok or deep frying pan over medium-high heat.
- Fry the onion and garlic for 2 - 3 minutes, then add the leek Italian herbs and fry for 5 more minutes.
- In the meantime, cut the basil into ribbons.
Did you know... the majority of the leek's nutrients are in the green part at the top. It is rich in vitamin B6, which is essential for muscles and immunity.
- Stir in the spinach and allow to wilt and reduce.
- Add the pesto, cream cheese and 1 tbsp pasta water per person and allow to melt. Stir in the pasta, along with half of the basil.
- Mix well and season to taste with salt and pepper.
- Serve the pasta on plates.
- Garnish with the Grana Padano and the rest of the basil.