Pasta with Spinach "Pesto" - Casarecce ai Spinaci recipe
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Main Dish|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 17.5oz fusilli (or Casarecce or Rotini Pasta. Any other short, twirly pasta that can capture the Spinach)
- 17.5oz spinach (fresh or frozen)
- 4 cloves garlic (2 smashed, 2 finely chopped or pressed)
- 1.8oz pine nuts (whole or chopped according to preference)
- 2 teaspoons sea salt
- olive oil
- 1 wedge pecorino romano cheese (to garnish)
In the pre-heated pressure cooker, on medium-high heat without the top, add a swirl of olive oil the smashed garlic cloves and spinach.
Stir occasionally to ensure the spinach doesn't scorch and reduce all of the liquid. For fresh, or defrosted spinach... about 8-10 minutes (for frozen it may take about 15).
Then, add the pasta, salt and enough water to cover the pasta.
Mix well and smooth it out with your spatula to get an even layer.
Set the pan to cook on LOW pressure.
Turn the heat up to high and when the pan has reached LOW pressure, lower the heat and count 5 minutes.
When time is up, open the pressure cooker using the cold-water quick-release method - take your pressure cooker to the sink and carefully run water over the top ensuring not to cover any of the valves.
For electric pressure cookers, open using the Normal Method - turn the valve or button to release pressure.
Since Electric Pressure cookers differ in their time to pressure, cooking pressure, and require a Normal release (which can take up to two minutes) you may need to shave off an additional minute or two from the pressure cooking time to achieve al dente results.
Add the finely chopped or pressed garlic, give the contents a stir and let the pasta sit for about a minute while you gather the bowls and utensils.
Top each bowl with a sprinkling of pine nuts a small swirl of fresh olive oil, and optional flakes of cheese (peel them off the block with a vegetable peeler).
Caution your guests that the pasta is very hot and to test out the temperature before taking a big bite!
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