Fusilli with artichoke pesto and pangrattato

Fusilli with artichoke pesto and pangrattato

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If youre stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

The ingredient of Fusilli with artichoke pesto and pangrattato

  1. 1/2 cup (125ml) olive oil
  2. 3 garlic cloves, finely chopped
  3. 1 cup (70g) fresh breadcrumbs
  4. 2 tablespoons chopped flat-leaf parsley
  5. 400g fusilli (or other short pasta)
  6. 1 cup baby spinach leaves
  7. 1 cup basil leaves
  8. 550g jar artichoke hearts, drained
  9. 1 cup (80g) grated parmesan
  10. l lemon, zested, juiced
  11. Lemon halves to serve

The instruction how to make Fusilli with artichoke pesto and pangrattato

  1. Heat 2 tablespoons oil in a pan over medium heat. Cook one-third of the garlic, stirring, for 30 seconds, until fragrant. Add crumbs and cook, stirring, for 3-4 minutes until golden. Season, then stir in parsley.
  2. Cook pasta according to packet instructions until al dente. Drain.
  3. Meanwhile, place the spinach, basil, artichokes, parmesan, lemon zest and half the juice, and remaining garlic in a processor and whiz to a coarse paste. With the motor running, drizzle in remaining 1/3 cup (80ml) oil until combined. Season.
  4. Stir pesto through pasta and sprinkle with pangrattato. Serve with lemon halves.

Nutritions of Fusilli with artichoke pesto and pangrattato

fatContent: 805.908 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 85 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 25 grams protein
sodiumContent: 18 milligrams cholesterol

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