It’s Easy Being Green | Valentina Cirasola | Author and Designer

It’s easy being green in my kitchen. Vegetables abound even though no one in my family is vegetarian or vegan. Every meal is composed of various food, complemented with vegetables prepared in all possible ways. We eat everything, nothing goes to waste. There are no enemies at my table the “infamous calories”, we don’t believe in counting calories. We enjoy our food. Simple as that.

People who have eaten in my house, ask me why my food is simple and full of flavor. The answer is equally simple: I don’t need to produce complicated food every day, but I want to eat savory food, with layers of flavor easy recognizable one by one, inside of which every spice comes through vibrantly fresh. The secret is the freshness of every ingredient. In my kitchen, there is nothing pre-packaged, pre-made, nor pre-organized by the food industry. I go to market to get fresh food and I return every two-three days. My vegetable and spice garden produces a small quantity of food, if the season goes well,  and I take full advantage of that too. (Click on the photo to view it larger).

What was green on my table today? Fusilli pasta with spinach pesto. When basil is not available, use spinach, arugula, or parsley.
It takes almost 15 minutes to make it, all the ingredients are raw except for the cooked pasta.
Before starting the preparation, very briefly toast a hand full of pine nuts in an iron skillet over the stove, or in the oven for 5 minutes. Be careful, they burn easily.
Now, wash all the spinach. Drain the water, but leave them a bit wet.
In the food processor, put all the spinach, 3-4 cloves of garlic and grated Parmigiano cheese (I used pecorino for a stronger flavor).
Turn on the machine and from the top hole, add olive oil a little at a time, until spinach have become a cream.
Drop the green mixture in a skillet, add pine nuts, season with salt and pepper to your liking.
Cook pasta al dente for no longer than 8 minutes. Drain the water, add it to the skillet with the pesto mixture.
Toss and turn, let it marry well. Serve this delicious green pasta with more cheese to add at the table.

This is a green dish to cook and eat at once, good for summer or winter. It will surprise you how easy it is being green and to eat green food.

Oops, I goofed, I should have used a yellow plate with this green dish.  Food photography should be equally appetizing. Ciao,


Copyright © 2017 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is the designer who cooks. She has a deep interest in food that led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Robert Taitano, a friend and business associate of says: “Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”. Get your copy of Valentina’s books on



4 Comments (+add yours?)

  1. Oh, the Places We See
    Mar 27, 2017 @ 02:19:21

    So very cool. I love pasta but you’ve kicked it up a notch!

    Liked by 1 person


  2. vsweta
    Mar 29, 2017 @ 10:31:51

    Thank you for the recipe! I have tried cilantro, basil, parsley but never thought of using spinach for pesto, will definitely give it a try. Awesome choice for the challenge. 🙂

    Liked by 1 person


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