Mix the pesto, olive oil and thawed serpentini in a large bowl and season to taste. Place a few spinach leaves in the bottom of your bowl and then half of the preparation on top. Arrange again some spinach leaves on this and then the rest of your preparation. Finish with the broccoli and Parmesan cheese.
Tip: it is quite possible to prepare this recipe in the cold line. Mix the pesto, olive oil, pepper and salt with the still frozen pasta. Let thaw in the fridge. You just need to arrange the garnish before serving. It is not recommended mixing the spinach with frozen pasta to avoid freezer burn on the spinach leaves.
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