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Fusilli with spinach and walnut pesto


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For 4 people
350 g fusilli pasta
250 g young spinach
1 handful of fresh peas
100 g walnuts
4 tablespoons nutritional yeast flakes
extra virgin olive oil


Set aside 50 grams of spinach and passed the rest to the mixer together with nuts and nutritional yeast flakes. You will need to obtain a homogeneous mixture, but not totally crushed.
Always activate the mixer mix the oil until pesto well oiled, but not too much: it must not float in oil.
Add salt to taste and set aside.
Cook the pasta and the fresh peas in saltwater: bearing in mind that the peas are cooking more or less in 5 minutes, rely on time to cook the pasta to add them sooner or later.
Before turning off the heat, add the spinach you had set aside and mix with pasta.
Drain, toss with spinach and Walnut pesto and garnish with some roughly chopped walnut.

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