Spinach Pici Pasta with Baby Courgettes, Tomatoes & Pine Nuts
A vibrant and simple homemade pasta dish made by blending fresh spinach and flour into an easy dough, rolled into rustic pici strands. The fresh pasta is tossed with quickly sautéed baby courgettes, sweet cherry tomatoes, toasted pine nuts, garlic, and Parmesan cheese.
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🍳 Cooking Flow
Blitz spinach and flour in a food processor to form a green dough, then hand-roll into pici strands. → Sauté garlic, chilli flakes, basil, courgettes, tomatoes, and pine nuts in olive oil over high heat. → Boil the fresh pici in salted water for about 5 minutes. → Toss the cooked pasta into the frying pan with starchy pasta water and grated Parmesan to create a silky sauce.
Cooking Steps
Brief Cooking Order
Blitz spinach and flour in a food processor to form a green dough, then hand-roll into pici strands. → Sauté garlic, chilli flakes, basil, courgettes, tomatoes, and pine nuts in olive oil over high heat. → Boil the fresh pici in salted water for about 5 minutes. → Toss the cooked pasta into the frying pan with starchy pasta water and grated Parmesan to create a silky sauce.
Introduction
A vibrant and simple homemade pasta dish made by blending fresh spinach and flour into an easy dough, rolled into rustic pici strands. The fresh pasta is tossed with quickly sautéed baby courgettes, sweet cherry tomatoes, toasted pine nuts, garlic, and Parmesan cheese.
Step 1
Add 300g plain flour and 200g washed spinach to a food processor. Blitz for about 1.5 minutes until the moisture from the spinach combines with the flour and forms a bright green dough.
Step 2
Pinch off small pieces of dough and roll them with your hands on a clean surface into long, thin noodle shapes (pici).
Step 3
Prep the vegetables: halve 320g cherry tomatoes, finely slice 200g baby courgettes, peel and slice 4 cloves of garlic, pick fresh basil leaves, and measure 50g pine nuts.
Step 4
Bring a large pot of salted water to a boil. Heat a large frying pan over high heat, add 2 tablespoons of extra virgin olive oil, and fry the sliced garlic until sizzling.
Step 5
Add a pinch of chilli flakes, basil leaves, sliced courgettes, cherry tomatoes, and pine nuts into the frying pan, tossing over high heat.
Ingredients List
Important Notes
Do not drain the pasta in a colander; transferring it directly from the pot to the pan preserves moisture and starchy water essential for emulsifying the sauce.
No extra water is needed when making the dough, as the moisture from the fresh washed spinach is sufficient to hydrate the flour in the food processor.
Adjust the sauce consistency by splashing in reserved pasta cooking water as needed so the dish remains silky and does not dry out.
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