Fusilli With Spinach Pesto

Preparation:

Preparation: Clean the spinach, pour it into a large container, cover it with water and leave it to soak for about 30 minutes. Immediately afterwards, rinse them several times with great care under running water and place them in a colander to remove excess water. In the meantime, using a mixer, finely chop the previously peeled and rinsed garlic, the walnut kernels and the pine nuts. Put everything in a bowl and add the pecorino; dry the spinach with absorbent kitchen paper, pass them to the mixer and add them to the mince, pouring the oil a little at a time. Mix everything well until you get a creamy mixture that you will keep warm in a bain-marie. Subsequently, cook the fusilli in salted water and a few moments before draining them al dente, take a little of the cooking water and add it to the pesto obtained. Drain the pasta and quickly mix it with the sauce. Serve it immediately hot. Tip: to make your fusilli even more appetizing, you could add two tablespoons of liquid cooking cream to the pesto.