Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Fusilli with glorious green spinach sauce
Details
- Servings: 10
- Diet: Balanced, Low-Sodium
- Meal: lunch, dinner
- Dish: condiments and sauces
Cuisine
- french
Ingredients
- 400g fusilli pasta spirals
- 225g bag of baby spinach
- 1 garlic clove
- 250g tub mascarpone
- juice of ½ large lemon
- 30g grated parmesan (or vegetarian alternative), plus extra to serve
- 55g pine nuts, lightly toasted
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