The combination of the herbs and spinach in this pasta make for a perfect dish to serve on the patio on a warm evening. The herbs are not overpowering, but just enough to give the pasta great flavor. The fusilli is the ideal pasta with this pesto as it has plenty of intricate twists to hold the pesto. I added the burrata to provide just a hint of creaminess to the dish. You could easily forgo the chicken if you wanted to make it a vegetarian meal.
- 12 oz fusilli pasta, or other short pasta
- 10 oz baby spinach
- 1/2 cup fresh basil, leaves compacted
- 1/4 cup fresh dill sprigs
- 1/4 cup toasted slivered almonds
- 2 cloves garlic
- 1/2 cup grated parmigiano regianno, plus more for serving
- 1/2 cup olive oil
- 1/2 cup julienned sun dried tomatoes
- 1 or 2, 4 oz burrata balls for serving
- kosher salt and pepper
- 1-2 teaspoons crushed red pepper, optional
- sliced grilled chicken breast, click Demi’s Buttermilk Chicken for link to the recipe
Directions: Bring salted water to a boil in a large pot. Once boiling, immerse spinach in water for about 5 seconds. Strain spinach from water and run ice water over spinach to cool and help retain bright green color. Strain as much excess water as possible. Keep water simmering and prepare pesto. In a food processor, add garlic, herbs, strained spinach, cheese, toasted almonds, kosher salt and pepper. Pulse until finely chopped and smooth. In a steady stream, with motor running add olive oil until pesto is smooth. add crushed red pepper if using and adjust seasonings to taste. Boil pasta in water according to package directions, retaining about a half a cup of boiling liquid. Drain pasta and add pesto to pasta and mix in boiling water to achieve a smooth consistency and add julienned sun dried tomatoes. Transfer pasta to large serving bowl, add burrata and additional crushed red pepper. Serve with extra parmigiano reggiano on the side and sliced grilled chicken. Enjoy!