I love the spinach artichoke dip recipe that I have on here, that originated with me tasting such a dip from Costco (would you believe)? I think I have captured the same flavours here and added carbs, you are seriously going to have this on regular rotation! Go for it!
Trofie, in case you are wondering, is a tiny hand rolled pasta, traditional Ligurian cuisine and is famous for being paired with Genovese pesto...a recipe I kind of have on here..though of course it has a 'Tenina' twist to it.
You can of course use any small pasta of your choosing. Enjoy!
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- 100 Grams Parmesan cheese, cubed
- 1 lemon zest and juice
- 3 large cloves garlic
- 50 Grams Extra Virgin Olive Oil (EVOO) plus some more for a drizzle BUY
- 150 Grams cream
- 1 egg
- 1 Teaspoon Dijon mustard
- 100 Grams feta cheese, crumbled
- 1 jar marinated artichoke hearts, drained
- 200 Grams baby spinach
- Pink Salt Flakes and pepper to taste BUY
- 350 Grams trofie or other short pasta of choice
- 250 Grams baby Roma tomatoes, halved
Place parmesan and lemon zest into Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place garlic into Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl, add EVOO and saute 5 min/Varoma/speed 1.
Place cream, egg, mustard, feta, artichokes and spinach into Thermomix bowl and blend 5 sec/speed 7. Cook 5 min/100ºC/speed 1.
Adjust seasoning to taste, add 65g of the milled parmesan and lemon juice and mix 5 sec/speed 5. Set sauce aside in insulated serving bowl while you cook pasta.
Place 1.2L boiling water into Thermomix bowl.
Add pasta through hole in lid and cook 10-12 min/100ºC/Reverse/speed soft or as long as package directs.
Drain cooked pasta through basket, then toss with sauce and halved tomatoes. Sprinkle with remaining milled parmesan before serving immediately.