Insalata verdi di serpentini

• Serpentini (A25) – 300 g
• Pesto sauce (H29) – 60 g
• Young spinach leaves – +/- 15 pieces
• Blanched broccoli – 50 g
• Parmesan flakes – 10 g
• Olive oil – 1 tsp
• Pepper and salt
• Cherry tomato (garnish)
• Basil (garnish)

1. In a large bowl, mix the pesto sauce and olive oil with the thawed serpentini, and season to taste.
2. Place a few spinach leaves at the bottom of a bowl and add half of the mixture on top. Layer some spinach leaves on top, followed by the rest of the mixture.
3. Finish with broccoli and Parmesan cheese.

Tip: it is possible to prepare this recipe in the cold line. Mix the pesto, olive oil, pepper, and salt with the still frozen pasta. Let it thaw in the refrigerator. Before serving, simply arrange the garnish on top. It is not recommended to mix the spinach with frozen pasta in order to avoid freezer burn on the spinach leaves.