Delicious home made pici pasta with spinach.
- 600g Tipo 00 or plain flour , plus extra for dusting
- 400g baby spinach
- 6 cloves of garlic
- olive oil
- 640g ripe cherry tomatoes , on the vine
- 1 teaspoon dried red chilli flakes
- 400g baby courgettes
- 1 a bunch of fresh basil , (30g)
- 100g Parmesan cheese
- extra virgin olive oil
- 100g pine nuts
- Put the spinach and flour into a food processor until a ball of dough forms. Machine will do all the work. Touch the dough, it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
- To make the pici, tear off 2cm balls of dough and on a clean surface roll them out into long thin sausage shapes.
- There are few options to finalize the pici: to cook them immediately, leave them to dry out for a few hours or leave them to dry out overnight.
- In a large pan, put salted water to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, along with the chilli flakes.
- Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
- Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
- Drain, reserving a mugful of cooking water, then toss through the veg.
- Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, if needed, you can add some water.
- Divide between your warm plates and serve with a few drips of extra virgin olive oil, with the remaining Parmesan and the baby basil leaves sprinkled over.
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