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 dishtraditional olive oil, chicken breast, pre-cooked potato slices, butter lettuce, bunch onion, radish, honey mustard dressing,potato salad with chicken and radish -
20 minMain dishherb butter with garlic, baking potatoes, fresh sage leaf, rib chop, chicory, cut red cabbage, raisins, Caesar Dressing,rib chop with fragrant sage and red cabbage salad -
15 minMain dishminicrills, low-fat smoked sausage, bright beef tail soup, sliced mushrooms, fine soup vegetables,well-stuffed oxtail soup -
45 minMain dishwine sauerkraut, baby potatoes, Confit De Canard, breakfast bacon, freshly sour apple, unsalted butter, dried cranberries, mustard, liquid honey,confit de canard with sauerkraut and potatoes
Nutrition
827Calories
Fat102% DV66g
Protein42% DV21g
Carbs11% DV34g
Loved it