Cavatappi Pasta with a Bloomsdale Spinach and Hazelnut Pesto
recipes by rustic chef tim bodell
Bright acidity and mineral entry cleanse the pallet. Hints of Asparagus and lemon add to the herbs in this dish. Sauvignon Blanc is a versatile wine that is perfect for fresh flavors that are abundant in summer.
Paired with: Director’s Cut Sauvignon Blanc
- 3⁄4 pound of Bloomsdale spinach, stems removed
- 1 cup extra virgin olive oil
- 3⁄4 cup vegetable oil
- 2 cloves of garlic, peeled and minced
- 1 each lemon, zested and juiced
- 1⁄2 cup hazelnuts, toasted, and chopped small
- 1⁄2 cup Parmigiano Reggiano (plus more for garnishing)
- grated Salt and pepper to taste
- 12 or 16 ounce box of Cavatappi or your favorite noodle
Bring a large pot of water to a boil. When the water boils, add the spinach and blanch for about 30 seconds. Remove from water and place directly into an ice bath to cool. Remove the spinach from the ice water, drain most of the water off the spinach, and place into a blender. Add the olive oil, vegetable oil, and garlic to the blender and puree slightly. Place spinach puree in a bowl and add the juice and zest of the lemon, chopped hazelnuts, cheese, and stir to incorporate. Season the pesto to taste with salt and pepper. In the meantime, bring another large pot of water to a boil and cook the pasta until al dente. Drain thoroughly, place into a bowl and add the pesto to coat the noodles. Garnish with a little more Parmigiano Reggiano cheese and serve.
