Pasta with baby squid and spinach pesto
- Lactose Free
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
PRESENTATION
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INGREDIENTS
- Casarecce pasta 11.3 oz (320 g)
- Baby squid 7.1 oz (200 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Garlic 1 clove
- Fine salt to taste
- Parsley to taste - the stems
- Black pepper to taste
- for the baby spinach pesto
- Spinach 3.3 cups (100 g)
- Pine nuts 1 oz (30 g)
- Extra virgin olive oil 4 tbsp (60 g)
- Parmigiano Reggiano PDO cheese 1 oz (30 g)
- Fine salt to taste
- Black pepper to taste
- Lemon peel 1
How to prepare Pasta with baby squid and spinach pesto
To prepare the pasta with baby squid and baby spinach pesto, first clean the baby squid. Remove the beak, then rinse them well under running water 1 and transfer them to a colander so they can lose excess water. Meanwhile, bring a pot of plenty of water to a boil, which you will need to cook the pasta. Heat 1 1/2 tbsp (about 20 g) of oil in a pan with the garlic and parsley stems 2. Let them flavor for about 2 minutes over high heat, then add the well-drained baby squid 3.
Season with salt 4 and pepper, then cook the baby squid for 2–3 minutes, still over high heat, stirring often 5. At this point prepare the pesto. Place the washed and dried baby spinach and the pine nuts in the jar of a blender 6.
Add the grated Parmesan 7, the oil 8 and the lemon zest 9.
Season with salt and pepper and blend until you obtain a smooth, homogeneous cream 10. When the water comes to a boil, salt it and cook the casarecce 11. Drain them al dente, reserving a little of the cooking water, then transfer them to a bowl where you have already poured the baby spinach pesto 12.
Mix thoroughly 13; if necessary add a little of the cooking water to obtain a creamier consistency. Divide the pasta among plates and top with the reserved baby squid 14. Serve immediately 15.