Spinach Fusilli with ricotta and basil

  • Difficulty


  • 300 g Fusilli n° 34 con spinaci
  • 50 g Butter
  • 3 tbsp cream
  • ½ clove garlic
  • 220 g ricotta
  • 10 sweet almonds, peeled
  • 3 tbsp milk
  • 3 tbsp grated Parmesan cheese
  • 1 bunch parsley
  • salt and white pepper
Fusilli n° 34 con spinaci


Sift the ricotta, collect it in a bowl, use an electric whisker and whisk it with the butter softened at room temperature. Wash and dry the basil leaves, place them in a food processor with the peeled almonds, the parmesan, half a clove of garlic, the cream, the milk, a pinch of salt and a white pepper ground at the moment.Blast the mix in the processor until this mixture becomes a soft smooth and green cream. Pour it in the bowl with the ricotta and blend mixing carefully. Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente and mix it well with the basil cream. Serve immediately.