Filter
Reset
Sort ByRelevance
Patricia Canerdy
Spaghetti with rucola pesto, herbs and goat cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the pine nuts, Parmesan cheese, garlic, olive oil, arugula and lemon in a blender and puree. Season with pepper and sea salt.
-
Cook the peas briefly, drain and set aside. Cook the spaghetti according to the instructions on the package. Then pour off a soup spoon of the cooking liquid.
-
Put the pesto together with the spaghetti and hussel. Add the peas and add any extra pepper and salt.
-
Divide the plates. Finish with basil leaves, crumbled goat cheese and some coarsely chopped walnuts.
-
20 minMain dishpenne, frozen crushed green bean, chicken breast cubes, traditional olive oil, onion, pesto alla Genovese, cooking cream, grated old cheese,penne with chicken and pesto -
40 minMain dishpuff pastry, soft butter, vegetables-macedoine, egg, ham cheese cubes,vegetable flap -
185 minMain dishlemon, garlic, Red pepper, paprika, dried oregano, mild olive oil, Red wine vinegar, salt, whole chicken,Chicken Piri Piri -
35 minMain dishslim cream, Eggs, mustard, lemon, artichoke hearts, Cherry tomatoes, broad beans, grated spicy cheese, multigrain baguette,gratin of artichoke and broad beans
Nutrition
827Calories
Fat102% DV66g
Protein42% DV21g
Carbs11% DV34g
Loved it