Italian for ‘sunflower’, this flower-shaped pasta is delicate, full of flavour, and just so pretty to look at! These delectable vessels will soon be coated in a Pesto Princess Basil Pesto-infused crème fraîche sauce, featuring golden pan-fried mushrooms & earthy spinach, and garnished with fresh basil.
Cheesy Pesto Girasoli
Cheesy Pesto Girasoli
with Pesto Princess basil pesto & fresh basil
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Fresh Basil
- Pesto Princess Basil Pesto
- Spinach
- Three Cheese Girasoli
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 100ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 15g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 2-3 minutes. Stir in the pesto, the rinsed spinach, and the golden mushrooms. Mix until wilted, 1-2 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 175g
Vegetable Stock - 5ml
Button Mushrooms - 65g
Pesto Princess Basil Pesto - 30ml
Spinach - 20g
Crème Fraîche - 25ml
Fresh Basil - 3g
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 200ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 30g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 2-3 minutes. Stir in the pesto, the rinsed spinach, and the golden mushrooms. Mix until wilted, 1-2 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 350g
Vegetable Stock - 10ml
Button Mushrooms - 125g
Pesto Princess Basil Pesto - 60ml
Spinach - 40g
Crème Fraîche - 50ml
Fresh Basil - 5g
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 300ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 45g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 3-4 minutes. Stir in the pesto, the rinsed spinach, and the golden mushrooms. Mix until wilted, 2-3 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 525g
Vegetable Stock - 15ml
Button Mushrooms - 190g
Pesto Princess Basil Pesto - 90ml
Spinach - 60g
Crème Fraîche - 75ml
Fresh Basil - 8g
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 400ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 60g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 3-4 minutes. Stir in the pesto, the rinsed spinach, and the golden mushrooms. Mix until wilted, 2-3 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 700g
Vegetable Stock - 20ml
Button Mushrooms - 250g
Pesto Princess Basil Pesto - 125ml
Spinach - 80g
Crème Fraîche - 100ml
Fresh Basil - 10g
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