Spinach Pasta

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Ingredients	Product	Product Image
5 bundles of Fettuccine pasta, boiled and cooled	500g De Cecco Pasta Fettuccine - KSh 295
1 red Onion, cubed	1 kg Fresh Onions - KSh 140
1/2 a red Capsicum, sliced	1kg Red Capsicum - KSh 80
1/2 a yellow Capsicum, sliced	1kg Yellow Capsicum - KSh 150
1/2 bunch of Spinach, blanched and cooled	150 g Fresh Italian Spinach - KSh 99
5 Garlic cloves, crushed	1 kg Fresh Local Garlic - KSh 380
1/2 cup Almond flakes, toasted lightly	100 g Naturalli Almond Flakes - KSh 449
1/4 cup Olive oil	500 ml Olive Gold Extra Virgin Olive Oil Blend - KSh 300

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Step 1: FOR THE PESTO
Step 2: Start by placing the blanched spinach in a blender with the garlic, almonds and olive oil and blend until smooth, set aside.
Step 3: FOR THE PASTA
Step 4: Heat 2 tablespoons of olive oil in a large pan and pan fry the onions until translucent, add the capsicum and cook for about 15 minutes.
Step 5: Add the spinach pesto and cook for another 15 minutes, cover and allow to cook further for 10 minutes
Step 6: Add the cooked fettuccini pasta and 1/4 cup of the pasta water. Allow to heat through before serving.
Step 7: Serve immediately

Recipe Details