Organic wholemeal spaghetti with almond pesto

Name: organic wholemeal spaghetti with almond pesto
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 295 g grilled red peppers in a pot; 125 ml Alpro cuisine rice cooking cream; 15 g fresh parsley; 25 g roasted almonds; 5,5 el traditional olive oil; 150 g wholemeal spaghetti; 250 g Broccoli; 1 toe garlic; 125 g cherry tomatoes on the branch

Wholemeal spaghetti with broccoli, cherry tomatoes, creamy pepper sauce and almond pesto.

Ingredients

Kitchen Stuff

1 blender

Directions

Bring 2 large pans of water to the boil. Drain the peppers and put them in a high cup with the cream.
Puree with the hand blender. Store in a container until use and clean the cup.
Cut the parsley coarsely and chop the almonds coarsely.
Put the parsley and almonds with the oil in the high cup and puree with the hand blender into pesto. Season with pepper and salt.
When the water is boiling, add the spaghetti and any salt to one of the pans. Cook for 8 minutes until al dente.
Divide the broccoli into small florets, peel the stalk with the peeler and cut into pieces. Add to the other pan boiling water and cook for 4 minutes.
In the meantime, heat the rest of the oil in the frying pan. Clean the garlic and cut finely.
Fry the garlic 1 min. Add the peppercorn sauce, pepper and salt if necessary and heat for 5 min. On low heat.
Wash the cherry tomatoes. Drain the broccoli and drain well. Drain the pasta and mix through the sauce. Also pour in the broccoli.
Spread the pasta over the plates, divide the tomatoes and serve the pesto.