The FiFi Report 362

Recipe: Spinach and Walnut Pesto Pasta …adulterated from Marie-claire

I love a variation on pesto! Perfect for vegetarians and for a quick bite during the week. It’s great served tossed with a few spinach salad leaves.

You need for 4 fashionista, 28 models or 2 teenage boys.

45g English spinach, tough stems removed
4 cloves garlic, peeled and crushed
3 tablespoons chopped walnuts, plus extra to serve
6 tablespoons extra virgin olive oil
8 tablespoons grated parmesan, plus extra to serve
500g dried pasta, such as rigatoni

• Slip into Gucci fleece pajamas.
• Turn up the fire ( and ask George Clooney to go out and chop more wood; He love to do that.)
• Pour a glass of divine wine. Inhale.
• Find the Whizzer/Blender.
• Peel garlics and toss in.
• Drink wine.
• Set aside some walnut for accessorizing later.
• Then toss in the remainder of walnuts.
• Drink wine.
• Remove stems from spinach.
• Toss in whizzer
• Drink wine.
• Pour olive oil in whizzer and whiz until the garlic, walnuts, spinach is as smooth as Nicole Kidman’s brow.
• Drink wine.
• Grate the Parmesan
• Drink wine.
• Now pour the walnut gooey mix into a bowl, then add the parmesan and stir until it looks like hippy face mask.
• Season with lots of sea salt and ground black pepper.
• Set aside while you cook the pasta and let all those flavours meld together in a love in.
• Cook the pasta until al dente. Ask George to cook it: He thinks he is Italian anyway.
• When it’s drained, reserving ½ cup of cooking water to add later.
• Hint: you NEVER rinse pasta.
• Toss the pasta back into to saucepan and plop in the walnut pesto and then toss it all so that’s it’s mixed in.
• Now gently add a few tablespoons of reserved pasta water to adjust the sauce’s consistency so it’s just as gooey as you want.
• Serve accessorized with the chic little extra walnuts and lots and lots of grated parmesan.
• Grazie!