Pistachio and Spinach Anolini | Anolini di Pistacchi e Spinaci
A quick and easy filled pasta, with loads of flavour, ready to drop into your favourite broth or light sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastaetal.com.
Cooking tools:
- Pasta machine
- Food processor
- Kitchen scale
- Piping bag
- Cookie cutter
- Microplane
- Mixing bowl
- Fork
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Airtight container
- Plastic wrap
- Baking sheet
- Parchment paper
- Refrigerator
- Spray bottle
- Oven
Ingredients
- 100 g 00 flour
- 50 g semolina
- 1 egg
- 1 egg yolk
- Splash olive oil, extra virgin (we use Rio Vista Olives' Nothin' But Classic)
- Pinch of salt
- 30 g chopped baby spinach
- 30 g bread crumbs
- 30 g shelled toasted pistachios
- 20 ml water
- 10 ml milk
- Zest of half a lemon
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