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Italian Main course

Fusilli with Spinach and Basil Pesto and Snow Peas

0
30 Min
Easy

Ingredients

-
6 Servings
+

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

1 g
For the spinach and basil pesto:
0.5 g
Spinach, chopped
0.5 cup
fresh basil leaves, chopped
4 tbsp
Olive oil
1 g
For the sauce:
1 tbsp
Butter 
50 g
Shallots, chopped finely
4 Cloves
Garlic, finely chopped
0.5 cup
Hot Water
2 cubes
MAGGI® Chicken Bouillon
1.5 cups
Cooking cream
1 cup
Parmesan cheese, grated
400 g
Fusili pasta
8 cups
Water
2 cups
Green peas

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Nutrition Value

Energy
559.69 kcal
Carbohydrates
66.64 g
Protein
20.44 g
Fats
24.82 g
Information per serving
Lets Cook

Instruction

30 Minutes
Step 1
1 Min
To prepare Pesto sauce: In a food processor, add spinach, basil, pine seeds, and olive oil and process to a coarse paste.
Step 2
1 Min
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
1 Min
Add water and MAGGI® Chicken Bouillon cubes and simmer for 5 mins until garlic and shallots melt into the sauce.
Step 4
1 Min
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
1 Min
Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water and return to empty pot.
Step 6
1 Min
Add sauce and cut snow peas to the pasta and stir gently until pasta is coated.
Step 7
1 Min
Cook on low heat for 5 mins until snow peas are soft, but not fully cooked.
Step 8
1 Min
Serve warm on a large platter.
Fusilli with Spinach and Basil Pesto and Snow Peas

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.

Fusilli with Spinach and Basil Pesto and Snow Peas

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.

Fusilli with Spinach and Basil Pesto and Snow Peas

Step 3 of 8

Add water and MAGGI® Chicken Bouillon cubes and simmer for 5 mins until garlic and shallots melt into the sauce.

Fusilli with Spinach and Basil Pesto and Snow Peas

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.

Fusilli with Spinach and Basil Pesto and Snow Peas

Step 5 of 8

Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water and return to empty pot.

Fusilli with Spinach and Basil Pesto and Snow Peas

Step 6 of 8

Add sauce and cut snow peas to the pasta and stir gently until pasta is coated.

Fusilli with Spinach and Basil Pesto and Snow Peas

Step 7 of 8

Cook on low heat for 5 mins until snow peas are soft, but not fully cooked.

Fusilli with Spinach and Basil Pesto and Snow Peas

Step 8 of 8

Serve warm on a large platter.

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