Pasta verde with organic pesto


Serves 10

3kg Whole wheat penne Ardo
750g Organic Leaf spinach in portions Ardo
100g Organic Onions diced Ardo
50g Organic Basil Ardo
25g Organic Garlic Ardo
10 organic eggs
5dl organic cream
250g organic ricotta
250g organic grated Parmesan
50g chopped hazelnuts
organic olive oil
black pepper


Gluten, Egg, Milk, Nuts


  1. Defrost the spinach.
  2. Heat a dash of olive oil in a deep pan. Stew the onions with the garlic. Add the spinach and let it simmer for a while. Add the basil and season with salt and pepper.
  3. Mix the eggs with the cream in a blender. Add the spinach and mix smoothly.
  4. Add the Parmesan cheese and ricotta to the spinach mixture. Mix and season with a pinch of salt and a lot of pepper.
  5. Toast the chopped hazelnuts in a dry pan.
  6. Steam the penne for 5 minutes and let it drain.
  7. Warm the spinach sauce while stirring and add the pasta.
  8. Season if necessary.
  9. Serve the pasta in a deep plate and finish with extra Parmesan, rucola and the roasted hazelnuts.
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