Fusilli salad with vegetables and spinach pesto
8 servings
35 minutes
Fusilli salad with vegetables and spinach pesto is a vibrant embodiment of Italian cuisine, where pasta harmoniously combines with fresh vegetables and the rich flavor of aromatic sauce. Legend has it that pesto originated in Genoa, made with basil, nuts, and cheese; here it gets a new interpretation thanks to spinach and anchovies. The velvety spinach sauce with the savory notes of anchovies and nuts highlights the tenderness of fusilli pasta, which holds the sauce well due to its twisted shape. Juicy fish and sweet pepper add freshness, while peas bring a light sweetness. This dish is perfect for both a light dinner and a festive table, delighting not only with its taste but also with a picturesque combination of colors.
1
Cook the pasta in boiling salted water until done. Drain and dry.
- Fusilli: 350 g
- Salt: to taste
2
Bring water to a boil in a pot and dip the pepper for 30 seconds, then place it in cold water.
- Fresh red bell pepper: 1 piece
3
Cook the peas until soft. Break the fish into small pieces and mix with the peas, chopped pepper, and pasta.
- Dried peas: 300 g
- Canned tuna in brine: 410 g
- Fresh red bell pepper: 1 piece
- Fusilli: 350 g
4
For the pesto, wash the spinach and remove the stems. Place in boiling water for 4 minutes. Drain the water. Put parsley and spinach in a blender and chop. Add cheese, nuts, garlic, anchovies, herbs, salt, and pepper. Continue blending and slowly add oil until it reaches a paste consistency. Chill for 1 hour.
- Spinach: 1 bunch
- Parsley: 1 bunch
- Grated Parmesan cheese: 70 g
- Walnuts: 50 g
- Garlic: 2 cloves
- Anchovy fillet: 24 g
- Basil leaves: 20 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sunflower oil: 250 ml
5
Mix with the pasta and serve.
- Fusilli: 350 g
