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Spinach Pesto Pappardelle

25 min. | 785 kcal | easy |
Needs a blender, Vegetarian
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1. Setup Preheat the oven to 425°F. Cut the broccoli into pieces. Roughly chop the basil and the spinach. In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.
2. Cook the broccolis Spread the broccoli on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes.
3. Cook the pasta Bring a pot of salted water to a boil. Add the pappardelle. Cook for 7-8 minutes. Before draining, keep about 1 cup of the pasta cooking water. Drain and set aside.
4. Make the pesto In a mixer or using an arm blender, make a puree with the spinach, the basil, half of the pine nuts, half of the grana padano and 60 2P | 90 3P ml of olive oil. Mix well and season with salt and pepper.
5. Assemble Mix the pappardelle with the broccoli and the pesto. Add some of the pasta cooking water, depending on the desired consistency. Mix well.
6. Plate your dish Serve the pesto pappardelle. Garnish with the rest of the grana padano and the pine nuts. Bon appétit!
180 g Egg Pappardelle Pasta
50 g Baby Spinach
50 g Grana Padano Cheese
30 ml Pine Nuts
1 unit Basil
1 unit Broccoli
What you need Pan, baking sheet, pot, strainer, bowl, arm blender.
785 kcal
% daily value
% daily value
carbohydrate 81g
fat 42g
cholesterol 22mg
fiber 7g
protein 24g
saturated 8g
sodium 531mg
sugar 5g
trans 0g