Fusilli With Spinach And Basil Pesto And Snow Peas | MAGGI® Arabia

Fusilli with Spinach and Basil Pesto and Snow Peas



  • For spinach and basil pesto:
  • 1/2 cup or 100 g frozen chopped spinach, juices drained
  • 1/2 cup or 40 g fresh basil leaves, roughly chopped
  • 1/3 cup or 50 g pine seeds
  • 4 tablespoons or 60 ml olive oil
  • For cream sauce:
  • 1 tablespoon or 15 g butter
  • 2 medium or 50 g shallots, chopped finely
  • 4 cloves or 20 g fresh garlic, crushed
  • 1/2 cup or 125 ml hot water
  • 2 cubes MAGGI® Chicken Bouillon
  • 1-1/2 cup or 375 ml cooking cream
  • 1 cup or 90 g Parmesan cheese
  • 1 box or 400 g fusili pasta
  • 8 cups or 2 litres water
  • 2 cups or 300 g fresh snow peas, cut into 2 cm pieces

How to Prepare

  1. To prepare Pesto sauce: In a food processor, add spinach, basil, pine seeds, and olive oil and process to a coarse paste.
  2. To prepare cream sauce: Melt butter in a medium saucepan over medium heat, add shallots, and garlic and saute until shallots are soft.
  3. Add water and MAGGI® Chicken Bouillon cubes and simmer for 5 mins until garlic and shallots melt into the sauce.
  4. Add cooking cream and Parmesan cheese and simmer until cheese is melted and sauce is thick and smooth. Remove from heat and stir in the Pesto.
  5. Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water and return to empty pot.
  6. Add sauce and cut snow peas to the pasta and stir gently until pasta is coated.
  7. Cook on low heat for 5 mins until snow peas are soft, but not fully cooked.
  8. Serve warm on a large platter.

Nutritional Info

Energy: 658.00 Kcal
Protein: 20.00 g
Carbohydrate: 62.00 g
Fats: 38.00 g

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