Filter
Reset
Sort ByRelevance
Tylers Girl
Wholemeal linguine with zucchini pesto
Pasta dish with wholegrain pasta, garden peas and a pesto of courgette, almonds, garlic, mint, cheese and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a large pan with water and possibly salt to the boil.
-
Cut the zucchini lengthwise in four and remove the seeds.
-
Cut the flesh into coarse pieces and put in the food processor or a high cup if you use the hand blender.
-
Heat a frying pan without oil or butter and toast the almonds on low heat in 3 min. Golden brown.
-
Add 60 g of the almonds (per 4 people) together with the garlic, leaves of mint, leaves of basil and the oil to the zucchini.
-
Cut the cheese coarsely, add to the zucchini and turn into pesto. Season with pepper.
-
Cook the garden peas for 5 minutes in the boiling water. Add the linguine after 1 min.
-
Drain and mix with the zucchini pesto.
-
Spoon the pasta on the plates. Grate the rest of the cheese over it and garnish with the rest of the almonds.
Blogs that might be interesting
-
30 minMain dishpork fillet steak, mushrooms, bunch onion, miniature canned chicken, chilled Italian spice mix, traditional olive oil, puff potato, red pointed pepper,meat-vegetable skewer with baked potato
-
40 minMain dishleeks, salmon fillet, laurel leaf, thyme, butter, butter, shallot, laurel leaf, thyme, dry white wine, cooking cream, butter,salmon in caramelised leek with white wine sauce
-
20 minMain dishmedium sized egg, mie, nasi / bami vegetable mix, satay sauce, traditional olive oil, ham cubes, ketjapmarinademanis, atjar tjampoer,noodles with ham, egg and satay sauce
-
10 minMain dishnasi seasoning, sunflower oil, satay pieces, atjar tjampoer, cassava cracker, zucchini raw vegetables, seroendeng,nasi rames
Nutrition
740Calories
Sodium25% DV600mg
Fat46% DV30g
Protein56% DV28g
Carbs28% DV85g
Fiber36% DV9g
Loved it