Spinach Pesto with Barilla® Collezione Penne
Credits: Chef Gino Campagna
Ingredients 8 Servings
1 box Barilla® Collezione Penne
4 cups fresh spinach, washed and trimmed
1/4 cup Pecorino Romano cheese, grated
1/4 cup Parmigiano-Reggiano cheese, grated (plus 1 tablespoon for topping)
7 tablespoons extra virgin olive oil, divided
1 clove garlic, peeled
1/4 cup pine nuts, toasted (plus 1 tablespoon for topping)
1 tablespoon lemon juice
1 ice cube
Salt and black pepper to taste
Bring a large pot of water to a boil, add pasta and cook according to package directions.
Put cleaned spinach in a food processor; mix for a few seconds.
Add cheeses, drizzle 6 tablespoons olive oil, garlic, pine nuts, ice cube and lemon juice.
Mix until smooth. Do not overheat pesto by mixing too long. Add salt and pepper to taste.
Toss ¾ cup of pesto with pasta, top with pine nuts, Parmigiano cheese and serve.
Put unused Pesto in a jar, cover it with 1-tablespoon olive oil, and refrigerate.