Fusilli with Spinach and Basil Pesto and Snow Peas
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 8
To prepare Pesto sauce: In a food processor, add spinach, basil, pine seeds, and olive oil and process to a coarse paste.
Step 2 of 8
To prepare cream sauce: Melt butter in a medium saucepan over medium heat, add shallots, and garlic and saute until shallots are soft.
Step 3 of 8
Add water and MAGGI® Chicken Bouillon cubes and simmer for 5 mins until garlic and shallots melt into the sauce.
Step 4 of 8
Add cooking cream and Parmesan cheese and simmer until cheese is melted and sauce is thick and smooth. Remove from heat and stir in the Pesto.
Step 5 of 8
Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water and return to empty pot.
Step 6 of 8
Add sauce and cut snow peas to the pasta and stir gently until pasta is coated.
Step 7 of 8
Cook on low heat for 5 mins until snow peas are soft, but not fully cooked.
Step 8 of 8
Serve warm on a large platter.