Troccoli with Baby Spinach Pesto and Cherry Tomatoes
17/11/2023Troccoli are a type of fresh pasta similar to spaghetti, but thicker, originating from the Italian region of Puglia. Combined with a pesto of baby spinach (young spinach leaves) and cherry tomatoes, they create a simple yet delicious dish. Here is the recipe:
Ingredients
- 400 g of Troccoli
- 200 g of fresh baby spinach
- 150 g of cherry tomatoes
- 1 clove of garlic
- 50 g of pine nuts
- 50 g of grated Parmesan cheese
- Extra virgin olive oil
- Salt and pepper to taste
Preparation
- Wash the baby spinach and cherry tomatoes. Dry the spinach leaves well.
- Cut the cherry tomatoes in half or into four pieces, depending on the size.
- In a pan, toast the pine nuts over medium heat until they become golden, then let them cool.
- In the meantime, bring a pot of salted water to a boil to cook the Troccoli.
- Prepare the pesto by placing the baby spinach, toasted pine nuts, garlic (amount to taste, according to how much you like it), a generous amount of extra virgin olive oil, the Parmesan, salt, and pepper in a blender. Blend until you get a smooth cream and, if necessary, adjust the salt and oil.
- When the water boils, cook the Troccoli according to the timings indicated on the package or until they are al dente.
- Drain the pasta, saving some of the cooking water.
- Put the Troccoli back in the pot and add the baby spinach pesto, mixing well to coat the pasta with the sauce, adding a bit of the cooking water to make it creamier if necessary.
- Add the fresh cherry tomatoes and sauté together for a few moments.
- Serve hot with a sprinkle of Parmesan cheese.
Curiosity
Troccoli are typically cut with a tool called “chitarra,” which consists of a series of stretched strings that, by pressing the fresh pasta dough against, allow obtaining these thick spaghetti with a perfect cut. The dish we prepared combines the Apulian tradition with the use of fresh and light elements such as baby spinach and fresh cherry tomatoes for a modern and healthy touch.