Pici pasta with spinach

Delicious home made pici pasta with spinach.

 

Ingredients

 

  • 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

 

Method

 

  1. 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.
  2. To make the pici, tear off 2cm balls of dough and on a clean surface roll them out into long thin sausage shapes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Drain, reserving a mugful of cooking water, then toss through the veg.
  8. 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.
  9. 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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