Fusilli Salad with Walnut and Spinach

Vanessa Cruz
Vanessa Cruz
Even for the most demanding palates! You have to prepare this fusilli salad with walnut and spinach; it is very generous and economical.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams fusilli pasta
  • 2 tablespoons granulated chicken bouillon 2 tablespoons granulated chicken bouillon
  • 200 milliliters whipping cream
  • 250 grams blue cheese
  • 50 grams nut , chopped 50 grams nut , chopped
  • 3 tablespoons chives, finely chopped 3 tablespoons chives, finely chopped
  • 2 cups spinach, tender 2 cups spinach, tender
  • 200 grams cherry tomato , quartered 200 grams cherry tomato , quartered
  • salt salt
  • pepper pepper
Preparation
20 mins
0 mins
Low
  • Prepare the pasta as indicated on the package, adding chicken bouillon powder to the pasta cooking water. Once ready, drain and set aside.
  • While the pasta is cooking, pour the cream and half of the cheese into a saucepan. Add pepper and heat over low heat until the cheese melts. Keep the sauce warm.
  • Pour the cream over the hot pasta, add the walnuts, the remaining cheese, green onions, spinach, and cherry tomatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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