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Lorenza

Lorenza Ávila

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Recipe

Fusilli with Cream of Poro and Spinach

25 mins
Low
6
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Delicious recipe with a torcidita pasta like fussilli and cream of leeks and spinach, when you prepare this recipe it will become one of your favorites!
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 340 grams fusilli pasta
  • tablespoons extra virgin olive oil
  • 1 leek, in thin slices
  • 1 cup milk cream
  • 4 cups baby spinach, chopped or chopped
  • 1/2 cups basil leaf, finely chopped
  • pinches Kosher salt, or to taste
  • pinches black pepper, or to taste

Preparation

Cook the pasta as indicated on the package and reserve.
In a large, deep skillet heat the olive oil. Add the chopped pore and cook until smooth, about 10 minutes.
Add the cream and simmer until it thickens a little, about 5 minutes.
Add the spinach and cook until tender, about 2 more minutes.
To this preparation, add the pasta you reserved and mix over medium-low heat until the pasta is covered with the sauce.
Add the basil and mix. Spice up to taste and serve right away.

PRESENTATION

Add the basil and mix. Spice up to taste and serve right away.

TIPS

This recipe can be paired with a ripe wine, like a Chardonnay

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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