Servings:
4
Prep time:
20
Cooking time:
10
INGREDIENTS
- - 280 g kamut Pennette pasta
- - 120 g spinaches
- - 80 g fresh Caprino cheese
- - 50 g sundried tomatoes
- - half of a lemon’s grated zest
- - 20 g pine nuts
- - extra virgin olive oil
- -chili pepper
- - salt and pepper
INSTRUCTIONS
- Rehydrate the sundried tomatoes in hot water for about 10 minutes, then squeeze them and slice them.
- In a blender, add the spinaches, the pine nuts, the Caprino cheese, the lemon zest, half a teaspoon of chili pepper (or as much as you like it), salt and pepper. Blend them all until the mixture gets creamy. If it’s too thick, add some cooking water from the pasta.
- Boil the Pennette in salted water, then strain them and blend them with the pesto (add a little bit of cooking water for a creamier consistency). Serve the pasta and decorate it with some slices of sundried tomatoes and a teaspoon of olive oil.
