Troccoli with Pesto of Baby Spinach and Cherry Tomatoes

Troccoli are a type of fresh pasta similar to spaghetti, but thicker, originating from the Italian region of Puglia. Combined with a pesto of baby spinach (young spinach leaves) and cherry tomatoes, they create a simple but delicious dish. Here is the recipe:

Ingredients

• 400 g of Troccoli
• 200 g of fresh baby spinach
• 150 g of cherry tomatoes
• 1 clove of garlic
• 50 g of pine nuts
• 50 g of grated Parmesan
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Wash the baby spinach and cherry tomatoes. Pat the spinach leaves dry thoroughly.
2. Halve or quarter the cherry tomatoes, depending on their size.
3. In a pan, toast the pine nuts over medium heat until golden, then let them cool.
4. Meanwhile, bring a pot of salted water to a boil to cook the Troccoli.
5. Prepare the pesto by placing the baby spinach, toasted pine nuts, garlic (adjust to taste), a generous amount of extra virgin olive oil, Parmesan, salt, and pepper in a food processor. Blend until you obtain a smooth cream and, if necessary, adjust the salt and oil.
6. When the water boils, cook the Troccoli according to the package instructions or until al dente.
7. Drain the pasta, reserving a little cooking water.
8. Return the Troccoli to the pot and add the baby spinach pesto, mixing well to coat the pasta, adding a bit of cooking water to make it creamier if needed.
9. Add the fresh cherry tomatoes and toss together for a few moments.
10. Serve hot with a sprinkle of Parmesan.

Curiosities

Troccoli are typically cut with a tool called a “chitarra,” which consists of a series of taut wires that, when pressing the fresh pasta dough against them, produce these perfectly cut thick spaghetti. The dish we have prepared combines Puglian tradition with the use of fresh, light elements like baby spinach and fresh cherry tomatoes for a modern and healthy touch.