Fusilli with Burrata Spinach Pesto

  Fusilli with Burrata 

Spinach Pesto 

Serving: 4 persons

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

• 320 of fusilli pasta
• 100 grams of spinach, cleaned
• 80 grams of burrata stracciatella
• 1 clove of garlic
• 40 grams of pine nuts
• 1 long hot pepper
• 40 grams of parmessan
• 50 grams of sugar
• extra virgin olive oil
• salt

Instructions:

1. Wash the chilli pepper, cut off the stalk, and the tip, divide it in half, remove the seeds and filaments and cut the pulp into thin strips. 
2. Pour the sugar into a saucepan with 1/2 dl of plenty of water, bring to boil. Add the chilli pepper and cook over a very low flame for about 10 minutes, until it turns red alive and transparent. Drain it and let it cool.
3. wash the baby spinach, dry them and blend them in a blender with the chopped parmessan cheese, a pinch of salt, the pine nuts, the peeled garlic central shoot removed and 6 tablespoon of oil, until you obtain a smooth pesto and homogenous.
4. Cook the fusilli in a plenty of boiling salted water, at al dente drain them, season them with the spinach pesto and the chopped burrata cheese and complete with the julienne of candied chilli pepper.