A beautiful, healthy, fresh and tasty pasta salad that family and friends will love! Serve as a light lunch or a side dish. Perfect for Mother's Day and other spring/summer occasions.
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Keyword: edible flowers, fusilli, pasta, salad
Author: Jacqueline De Bono
360gfusilli pasta (12-13oz) or other short pasta
100gbaby spinach leaves(3.5oz)
1handful fresh parsley
1sprig fresh marjoram
50gpine nuts(2oz) toasted
50gParmigiano cheese flakes(leave out for vegan version. Strict vegetarians should use a vegetarian cheese)
extra virgin olive oilas required
black pepperto taste
edible flowersas required
Prepare the pasta and spring onions
Clean the spring onion and remove 2/3 of the green part. Bring plenty of water to a boil in a pot, add salt once it starts to boil and bring to the boil again.
Cook the pasta al dente according to the instructions on the packet. 5 minutes before the pasta is cooked, add the spring onion to the pot.
Save a little of the pasta cooking water and drain the pasta and spring onion. Cool them under cold running water. Put the pasta into a bowl and sprinkle with 2 tablespoons of olive oil. Mix well
Make the sauce
While you are waiting for the pasta water to boil and the pasta to cook, wash and dry the parsley, marjoram and mint. Wash and dry the spinach leaves. Toast the pine nuts in a non-stick frying pan, for 1-2 minutes.
Put the herbs and half the spinach leaves into a blender with some olive oil and pulse a few times. Add the blanched spring onion and a little more oil and pulse again. Add half the toasted pine nuts and salt and pepper to taste. Pulse again. If the sauce seems dry add some more olive oil or a dash of the pasta cooking water.
Make the salad
Add the sauce to the pasta and mix. Add the remaining pine nuts to the pasta with the remaining spinach leaves and the thinly sliced Parmesan cheese flakes.Mix the cold pasta and sauce with the pine nuts, spinach and cheese and serve decorated with edible flowers if you have them..
To make this salad vegan/vegetarian just leave out the cheese flakes or use a vegan/vegetarian cheese.