Tuesday, June 4, 2013
Recipe: Tortiglioni with a Creamy pesto and Spinach sauce
Tortiglioni with a creamy pesto and spinach sauce (serves 2)
150ml chicken stock
180g thick double cream
120g Wild garlic pesto
Salt and pepper to taste
Wild garlic flowers and fresh basil for garnish
1. Cook the pasta according to the packet instructions. Cook the chicken stock and cream in another saucepan for 5 minutes. Add the pesto, cook for another 2 minutes.
2. Add the spinach and cook for a further 2 minutes. Drain the tortiglioni and mix into the cream sauce. Cook on the stove, stirring continuously for 1 minute, until all the ingredients are well mixed and hot.
3. Season to taste, and serve, with wild garlic flowers and basil leaves if desired.