Crab-Filled Cannelloni with Spinach Pesto

Alejandra Cota
These delicious crab-filled cannelloni will be the best recipe paired with spinach pesto, which will give it a special touch. Prepare it at home and treat everyone.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
38
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 4 cups water
  • 12 cannelloni pasta
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 tablespoons shallot, finely chopped
  • 1/2 cups cabbage, cut into very thin strips
  • 2 cups crab meat, shredded
  • 1/2 cups cherry tomato, cut in half
  • 1/4 cups capers
  • 1 pinch pepper
  • 1 cup spinach, washed and disinfected
  • 1 clove garlic
  • 1/4 cups Parmesan cheese, shredded
  • 1/4 cups pine nuts
  • 1 pinch pepper
  • 3 pinches salt
  • 1/2 cups olive oil
  • 1/2 cups almonds, sliced and toasted
Preparation
15 mins
22 mins
Low
  • In a medium pot, heat the water over high heat, and when it boils, add the cannelloni and cook for about 7 minutes or until al dente, remove from the water and cool.
  • Heat the olive oil in a large skillet over medium heat, add the garlic, shallot, and cabbage, and cook for 5 minutes. Add the crab meat, cherry tomatoes, capers, and pepper. Mix well and cook for another 10 minutes. Set aside.
  • Pesto: Blend the spinach, garlic, Parmesan cheese, pine nuts, season with salt and pepper, and gradually add the olive oil. Set aside; it should not be too blended.
  • Fill the cannelloni with the crab, arrange three at a time on a flat plate, and drizzle with spinach pesto, finishing with almond decoration.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by