Trofie pasta with cherry tomatoes, fresh spinach leaves, pesto verde and mascarpone, baked in the oven
This oven-baked dish features Trofie pasta, a traditional short, twisted pasta from Liguria in the north of Italy. Paired with fresh cherry tomatoes, spinach leaves, pesto verde and mascarpone, the Trofie pasta perfect shape makes it ideal for scooping up this creamy dish
Goes well with
If served as main dish : Fresh bread If served as side dish : Fish or light meat If served for lunch : Fresh bread
black pepper - freshly ground from a pepper mill, to your taste
Instructions
Prepare all ingredients according to the list above and read through the recipe before starting
Preheat oven to 300 °C
Cook (i) in salted water according to the package but still al dente
400 g trofie pasta
At the mean time
Heat a casserole big enough for the final dish and add (i)
2 tablespoons olive oil
Add (i) and cook gently until it has softened
1 onion
Add (i) and cook gently until it has collapsed
450 g spinach
Add (i) and let it simmer for 5 minutes (timer)
400 g cherry tomatoes
Season with (i)
salt, black pepper
Add (i)
80 g pesto verde
Add (i)
250 g mascarpone cheese
Mix everything together
Remove from the heat
Add the cooked pasta
Mix everything together
Adjust the seasoning with (i)
salt, black pepper
Transfer it to an ovenproof dish
Arrange (i) on top
cherry tomatoes
Arrange (i) on top in small blobs
40 g pesto verde
Grill in the oven for 5 minutes (timer)
Serve
Notes
Traditional pesto verde is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil and Parmesan cheeseAlternatively use wholemeal pasta instead of white pasta
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