Rotini With Spinach Pesto

Amount Per Serving
Calories 570		Calories from Fat 306
% Daily Value*
Total Fat 34g		52%
	Saturated Fat 5g	25%
	Trans Fat 0g
Cholesterol 10mg		3%
Sodium 110mg		5%
Total Carbohydrate 57g		19%
	Dietary Fiber 3g	12%
	Sugars 2g
Protein 13g		26%

Vitamin A 10%		Vitamin C 2%
Calcium 10%		Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Creamy bright green pesto coats the pasta in this delicious version using spinach and walnuts.

6 pounds Barilla® Rotini

6 ounce fresh spinach

6 ounce grated Romano cheese

As needed salt

3 3/4 ounces grated Parmesan cheese

3 ounces fresh basil

6 ounces toasted walnuts

4 1/2 cups extra-virgin olive oil

As needed pepper

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a blender or robocoupe, combine the basil, spinach, walnuts, Romano, and 1 cup of the oil. Puree, drizzling in the remaining oil with the machine running. Season with salt and pepper. Cover and refrigerate.
For each serving, to order: Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Toss in a pan with about 1/4 cup pesto until warm through. Plate and finish with 1 Tbsp. Parmesan cheese.