Ingredients (serves four)
- 150 g of spinach
- 320 g of Ghiotti spaghetti
- 50 g of Ghiotti PDO Pecorino
- 20 g of pine nuts
- Salt
- Pepper
- Garlic
- Half a lemon
Preparation
Wash and clean spinach and place in a blender with pine nuts, cheese, lemon juice, three tablespoons of olive oil and blend it all. Mash the garlic and add the pesto and season with salt and pepper. Cook the spaghetti, drain and toss in the pesto. Serve by adding a sprinkling of lemon zest.
