Flaxseed pasta with Capriccio cheese, walnut and carrot pesto
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1200,h_675/https://www.arrigoniformaggi.it/wp-content/uploads/2018/02/Pasta-ai-semi-di-lino-1200x675.jpg)
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1200,h_801/https://www.arrigoniformaggi.it/wp-content/uploads/2018/02/Pasta-ai-semi-di-lino.jpg)
Ingredients
(for 6 people)250 g Capriccio cheese 500 g flaxseed pasta (or another type of pasta)
300 g fresh spinach
3 carrots
30 g peeled walnuts
extra virgin olive oil, to taste
salt and pepper, to taste
Method:
Clean the spinach and sauté in a pan with the water left over from cleaning. Add some salt and leave to cook for a few minutes. Leave to cool and remove any excess water.Dice the carrots and parboil for a few minutes. Leave to cool.
Cook the pasta in salted water for the number of minutes indicated.
First blend the spinach with a mixer and then add the roughly chopped walnuts. Add a little oil and some cooking water from the pasta.
Pour the blended mixture into a bowl and add the Capriccio cheese, whisking together well. Grease a pan with a drizzle of oil and quickly sauté the carrots, adding the pasta and the spinach pesto. Mix together well and serve.
AICI – Associazione Insegnanti di Cucina Italiana
Rosella Mengozzi’s recipe