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
-
45 minMain dishonion, chicory, unsalted butter, young mature cheese, unroasted walnuts, medium sized egg, fresh mashed potatoes,potato-chicory cake -
40 minMain dishElstar apple, raw beetroot in pot, liquid casser, beef tartar, bacon, head of iceberg lettuce, salad dressing blue cheese, grated young mature 30 cheese, fresh brown bread roll,roll tartar with beet salad -
30 minMain dishunsalted butter, shawarma meat, deleted carrots, mix for mashed potatoes, semi-skimmed milk, creme fraiche, boiled wine sauerkraut, white raisins, grated old cheese,Creamy Sauerkraut Dish With Meat Shoarma -
30 minMain dishMacaroni, vine tomato, Camembert,macaroni with camembert
Nutrition
740Calories
Sodium25% DV600mg
Fat46% DV30g
Protein56% DV28g
Carbs28% DV85g
Fiber36% DV9g
Loved it