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500 GRAM
FRESH PASTA or ready made
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200 GRAM SPINACH, chopped
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4 GREEN ONIONS, chopped
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4 TOMATOES, cut in 8
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1/2 CUP
CREAM
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4 TBSP
PESTO
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JUICE OF 1/2 LEMON
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100 GRAM CHEESE, grated
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500 GRAM
FRESH PASTA or ready made
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200 GRAM GREEN BEANS, cleaned and cut
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1 TBSP ANCHOVIES PASTE mixed with
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4 TBSP OLIVE OIL
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200 GRAM MOZZARELLA, in cubes
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FRESH BASIL LEAVES
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15 OLIVES, halved
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Fry the
green onions for 5 minutes, add the spinach and fry 3 minutes more. Add the
lemon juice, the pesto and the cream. In the mean time, sprinkle the tomato
pieces with pepper and salt and grill for 10 minutes. Boil the pasta for a few
minutes (al dente). Put in a bowl, spoon the pesto sauce over it, top with
cheese and grilled tomatoes.
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Cook the pasta
together with the beans for 7 minutes (if you use fresh pasta, cook the
beans separately because fresh pasta needs only 2 minutes or so). Drain and
stir in the anchovies paste mixture, the mozzarella, the olives and basil.
Decorate with some basil leaves.
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