Chef's gourmet pasta

Serves : 4

Preparation time: 15 minutes

Cooking Time: 80 minutes

Ingredients

• 1 chicken carcass, cooked or raw
• 250 ml (1 cup) carrots, brunoise
• 250 ml (1 cup) celery, brunoise
• 1 onion, chopped
• 1 tomato, diced
• 60 ml (4 tbsp.) parsley leaves, chopped
• 1 clove garlic, chopped
• 1 l (4 cups) spinach leaves
• 4 portions fusilli pasta
• 60 ml (4 tbsp.) olive oil
• 60 ml (4 tbsp.) basil leaves, chopped
• 125 ml (½ cup) grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. In a saucepan, add chicken carcass, carrots, celery, onion, tomato, parsley and garlic, cover with water and bring to a boil. Simmer for 1 hour.
2. Remove the carcass and shred the remaining meat from the bones.
3. Return the recovered meat to the stock. Add salt to taste.
4. Add the spinach and pasta and leave to cook.
5. Once the pasta is al dente, remove the pasta and vegetables from the stock.
6. On top of the pasta, add the basil and a drizzle of olive oil.
7. In each pasta bowl, divide the pasta, sprinkle with Parmesan and ladle in a little broth.