Wholemeal linguine with zucchini pesto

Name: wholemeal linguine with zucchini pesto
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 zucchini; 95 g white garnish almonds in a bowl; 1 toe garlic; 15 g fresh fresh mint; 15 g fresh basil; 2 el extra virgin olive oil; 120 g Pecorino Romano; 200 g frozen garden peas; 500 g Biologically fresh linguine integrali

Pasta dish with wholegrain pasta, garden peas and a pesto of courgette, almonds, garlic, mint, cheese and basil.

Ingredients

Kitchen Stuff

1 hand blender or food processor

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.