Spinach Fusilli with catalogna

  • Difficulty


  • 300 g Fusilli n° 34 con spinaci
  • 800 g Catalogna
  • 2 cloves garlic
  • 3 tbsp grated Pecorino cheese
  • salt and pepper
Fusilli n° 34 con spinaci


Wash the catalogna salad, chop it into big chunks, place it in a saucepan with a bit of water and blanch it for 4 minutes from when the water is boiling. Drain it and soak it in a pan with boiling slightly salted water; as soon as the water starts bubbling again toss the pasta in it and cook it al dente.Then heat a dash of oil in a pan with the lightly crushed garlic and fry until golden; add the tomato, season with salt and pepper, mix and cook over a high heat for 5 minutes. Drain the pasta with the catalogna salad, pour it into a soup tureen, dress it with the sauce sprinkle it with the grated pecorino and serve immediately.