A silky spinach pesto perfect for little ones, with burrata and a crispy breadcrumb upgrade for grown-ups. This one's perfect for batching and a great freezer sauce staple.
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Serves
2
Pine Nuts
Baby Spinach
Fresh Basil
Garlic
Parmesan
Lemon
Extra Virgin Olive Oil
Cold Water
Rigatoni
To Serve
Burrata
Panko Breadcrumbs
Serves
2
Pine Nuts
Baby Spinach
Fresh Basil
Garlic
Parmesan
Lemon
Extra Virgin Olive Oil
Cold Water
Rigatoni
To Serve
Burrata
Panko Breadcrumbs
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Step 1.
1 Adult Serving = 2 Kids Servings
Toast the pine nuts in a dry frying pan over a medium heat for 3–4 mins until golden and fragrant. Tip into a bowl to cool.
Step 2.
Add the cooled pine nuts to a high-speed blender with the garlic, baby spinach and 3/4 of the basil. Finely grate in the Parmesan, then squeeze in the lemon juice. Add the cold water and half the olive oil, then blitz until smooth. If it’s too thick, add another splash of water.
If making ahead, now freeze the pesto in cube trays, then transfer to a freezer bag. It’ll keep for up to 6 months. Defrost overnight in the fridge.
Step 3.
Cook the pasta following pack instructions. Drain, then stir through a few tablespoons of the pesto.
Step 4.
For the adults, make the crispy breadcrumb topping. Heat a frying pan over a medium heat and add the remaining extra-virgin olive oil with the panko breadcrumbs. Fry for 4–5 mins, stirring often, until golden and super crisp. Finish with parmesan.
Step 5.
Serve up!
Kids Plate: Dish out the pasta (add some grated cheese if they'd like).
Parents Plate: Tear the burrata over the pasta and scatter with the crispy breadcrumbs and the remaining basil leaves. Add a twist of black pepper and you're done.
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