Pasta with spinach pesto and chicken cutlets
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 17 G., saturated fats 3 G., proteins 22 G., carbohydrates 55 G., fiber 3 G., cholesterol 33 mg, sodium 740 mg, sugar 0 G.
Calories 470, total fat 17 G., saturated fats 3 G., proteins 22 G., carbohydrates 55 G., fiber 3 G., cholesterol 33 mg, sodium 740 mg, sugar 0 G.
For this recipe, it's best to use short, tubular pasta, such as mezzi rigatoni, which will soak up the delicious spinach-nut pesto sauce. You don't need to buy pine nuts for this pesto; almonds and walnuts also work well. After boiling the pasta, don't discard all the cooking water. This starchy liquid will help if you need to thin the sauce, preventing the pasta from becoming dry. Miniature, coin-sized fried cutlets are also added to the pasta. These are easily made from raw, casing-less chicken sausage. Serve the pasta generously sprinkled with Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g mezzi rigatoni pasta
- 4 cups baby spinach (about 85g)
- 2 tbsp extra-virgin olive oil + extra for drizzling
- 2 tbsp pine nuts, chopped almonds or walnuts
- Finely grated zest of 1 lemon + juice of half a lemon
- 1/4 tsp red pepper flakes
- 2 tbsp grated Parmesan cheese + extra for sprinkling
- 2 raw sweet Italian sausages (90g each), casings removed
- 3 cloves garlic, thinly sliced
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Recipes with similar ingredients: rigatoni pasta, minced chicken, spinach, Parmesan cheese, lemon zest, red pepper flakes, pine nuts
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Separately, remove 0.5 cups of the water from the pan and discard the rest.
- Meanwhile, in a food processor, combine 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, lemon zest and juice, 1/2 teaspoon salt, and red pepper flakes. Process until smooth. Scrape down the sides of the bowl, add the Parmesan, and process again until smooth. Set the pesto aside.
- Form the ground meat into patties, just over 2 cm in diameter and 1 cm thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, about 3 minutes.
- Turn over, add garlic to the pan and cook until tender, another 2 minutes.
- Add the pasta, pesto sauce, and 1/4 cup of the reserved pasta water to the skillet. Stir to coat, adding more water as needed; season with salt and pepper to taste. Add the remaining 2 cups of spinach. Sprinkle with Parmesan cheese and the remaining 1 tablespoon of nuts, and drizzle with olive oil.
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