Fresh and colorful, this salad has layers and layers of flavor and a great advantage: the preparation can be divided into stages. Perfect for entertaining friends for a light and elegant dinner!

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3 cups (tea) of spinach leaves (½ packet)

⅓ cup (tea) of walnuts

⅓ cup (tea) of grated Parmesan cheese

1 small garlic clove

½ cup (tea) of olive oil


2 ice cubes


Highlight the leaves of the spinach stalks and wash under running water (if you want, separate some sprouts to decorate the dishes). Transfer to a bowl with 1 liter of water and the bactericide of your choice and let it soak for 15 minutes.

Meanwhile, cook the pasta.
Remove the leaves from the bowl and transfer to a colander – so that any possible dirt remains on the bottom.

Rinse under running water and allow excess water to drain well.

In a blender, add the spinach leaves, the nuts, the grated parmesan, the garlic clove, the oil and the ice cubes – they make the sauce more green and very fresh for the salad.

Beat until it forms a smooth sauce: start in pulse mode and mix with a spatula between steps to make it easier to beat.

Taste and adjust the salt.




400 g of rigatoni (about 6 cups)

300 g of clean Paris mushrooms (about 3 ⅓ cups)

1 yellow pepper


Freshly ground salt and pepper

Parmesan cheese chips to serve

Roasted and chopped walnuts to serve


Bring a large pot with about 5 liters of water to high heat.

As soon as it boils, add 2 tablespoons of salt and place the pasta.

Mix and cook, stirring occasionally, until al dente – whenever using pasta as a salad, remove from water 1 minute before the cooking time indicated on the packaging.

Once the pasta is cooked, reserve ½ cup (tea) of the cooking water.

Drain and rinse the pasta under cold running water to stop cooking.

Transfer the pasta to a large bowl and mix 2 tablespoons of oil – so one does not stick to the other until it is time to serve.

Wash, dry and cut the pepper in half. Discard the seeds and cut the halves into 2 cm squares.

Cut the mushrooms in half – if they are very large, cut them in quarters.

In a large frying pan, preferably non-stick, place the mushrooms and drizzle with 3 tablespoons of water.

Bring to a high heat and let it cook for about 4 minutes until the water is dry – avoid stirring too much so that the mushrooms do not release liquid.

Once the water has dried, drizzle with ½ tablespoon of oil, season with salt and pepper and stir occasionally until golden, for about 3 minutes – with this technique the mushrooms brown more easily and with less oil.

Transfer the golden mushrooms to a plate and turn the heat to medium. Drizzle with 1 teaspoon of olive oil and add the peppers.

Season with salt and pepper to taste, sauté for 3 minutes until golden brown and add to the mushrooms.

Add the pesto sauce to the pasta and mix gently – gradually add the reserved cooking water, spoon by spoon, to make the sauce more fluid.

Divide into 4 plates and serve with mushrooms and golden peppers, chopped walnuts and parmesan flakes.


Prepare the pesto sauce, transfer it to a pot and cover with a thin layer of olive oil – this prevents it from oxidizing and browning. Keep in the refrigerator for up to 2 days.

Cook the pasta, cool, mix with the olive oil and keep in the refrigerator, overnight, or until serving time.

When serving, brown the mushrooms and peppers and mix the sauce with the pasta.


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