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Creamy Spinach & Walnut Fusilli with Lemon Zest Recipe

Creamy Spinach & Walnut Fusilli with Lemon Zest recipe

Stashcook

This is a yummy pasta dish with a twist. It has curly fusilli noodles mixed with creamy spinach. We add walnuts for a crunch and lemon for a fresh taste. It's a warm, cozy meal that makes you feel good inside.

Ingredients

220 g Fusilli pasta
2 Garlic cloves, minced
200 g Fresh spinach
100 g Frozen peas
2 Tbsp Ricotta cheese
1 Tsp Yellow miso paste
1/4 Tsp Nutmeg
1 Tbsp Extra virgin olive oil
30 g Walnuts, chopped
1 Lemon, zested
Salt and pepper to taste

Method

1
Boil the fusilli pasta in salted water until it's al dente, about 10 minutes. Save 1 cup of pasta water, then drain the pasta and set it aside.
2
In a pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
3
Add the fresh spinach, frozen peas, and a pinch of salt and pepper to the pan. Cook for 3 minutes until the spinach is wilted and the peas are warm.
4
Remove the pan from the heat. Take half of the spinach and pea mixture and put it in a blender. Add 1/2 cup of the reserved pasta water, the ricotta cheese, yellow miso paste, and nutmeg. Blend until it's very smooth.
5
Pour the creamy sauce back into the pan with the remaining spinach and peas. Add the cooked fusilli and gently mix everything together. If the sauce is too thick, add a little more pasta water until it's just right.
6
Stir in the chopped walnuts and lemon zest, then taste and add more salt and pepper if you need it.
7
Serve the pasta in bowls. You can sprinkle a little more lemon zest on top if you like.

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