Filter
Reset
Sort ByRelevance
SQAIMY
Penne with roasted spring vegetables with pistachio pesto
Vegetarian pasta with fennel, red pesto and goat cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 225 ° C.
-
Cut the fennel into strips and the onion in half rings. Cut off the woody ends (about 2 cm) from the underside of the asparagus.
-
Cut the asparagus into slanting pieces. Cover all vegetables with oil, salt and some pepper.
-
Divide the vegetables over the griddle covered with parchment paper. Place in the middle of the oven and roast for 25 minutes until golden brown and al dente. Change regularly.
-
Roast the pistachio nuts in a dry frying pan and allow to cool. Grind the pistachio nuts with a mortar or in a food processor (keep a few nuts).
-
Stir in the pesto and oil through the ground pistachio nuts. Cook the penne al dente according to the instructions on the package.
-
Drain the penne, transfer into large bowl and mix with half of the pistachio pesto and cheese. Spoon the roasted vegetables on the penne.
-
Divide the remaining pistachio pesto over it. Sprinkle the rest of the pistachios and cheese over them.
Blogs that might be interesting
-
30 minMain dishpotatoes, lemon, tilapia fillet, olive oil, onions, garlic, paprika mix, tomato cubes,stewed tilapia with paprika -
55 minMain dishpotato slices, olive oil, garlic, leeks, tomato cubes, tilapia fillet, lemon juice, breakfast bacon,casserole with tilapia fillet in bacon -
20 minMain dishmeal of new potatoes, haricots verts, paprika, mayonnaise, yogurt, mustard, Red onion, oregano, arugula, smoked trout fillet,meal salad with baby potatoes and smoked fish -
150 minMain dishonion, oil, skinny beef steaks, Bumbu spice rendang meat, coconut milk, cucumber, White wine vinegar, sugar, Red pepper, carrot julienne, bean sprouts, bunch onions, yellow rice,rendang with yellow rice and atjar
Nutrition
780Calories
Sodium27% DV655mg
Fat55% DV36g
Protein48% DV24g
Carbs28% DV84g
Fiber40% DV10g
Loved it