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
-
15 minMain dishsteak, butter, liquid baking product,basic recipe steak -
35 minMain dishspiced ribs with garlic and rosemary, vegetable disc, Eggs, lettuce, Red pepper, tomatoes, salad dressing balsamic,vegetable disc with lettuce and spicy potato wedges -
25 minMain dishwholemeal spelled couscous, boiling water, White bread, semi-skimmed milk, half-to-half-chopped, medium sized egg, pesto arrabbiata, traditional olive oil, lemon, Provencal wok vegetable, sun-ripened Taggia olives,spicy meatballs with couscous -
25 minMain dishold white bread, onion, traditional olive oil, medium sized egg, French mustard, lean ground beef, white bread rolls with sesame, tomato, head of iceberg lettuce, tomato ketchup, mayonnaise,hamburger
Nutrition
740Calories
Sodium25% DV600mg
Fat46% DV30g
Protein56% DV28g
Carbs28% DV85g
Fiber36% DV9g
Loved it