Creamy bright green pesto coats the pasta in this delicious version using spinach and walnuts.
Rotini With Spinach Pesto
6 pounds Barilla® Rotini
6 ounce fresh spinach
6 ounce grated Romano cheese
As needed salt
3 3/4 ounces grated Parmesan cheese
3 ounces fresh basil
6 ounces toasted walnuts
4 1/2 cups extra-virgin olive oil
As needed pepper
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a blender or robocoupe, combine the basil, spinach, walnuts, Romano, and 1 cup of the oil. Puree, drizzling in the remaining oil with the machine running. Season with salt and pepper. Cover and refrigerate.
- For each serving, to order: Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Toss in a pan with about 1/4 cup pesto until warm through. Plate and finish with 1 Tbsp. Parmesan cheese.