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Wholemeal spaghetti with almond pesto and broccoli
 
 
4 ServingsPTM25 min

Wholemeal spaghetti with almond pesto and broccoli


Wholemeal spaghetti with pesto of almonds, broccoli and cherry tomatoes.

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Directions

  1. Divide the broccoli into small florets. Peel the stem and cut into pieces. Let the peppers drain.
  2. Put the paprika with the cream into the blender bar and puree. Store in a container until use. Clean the cup.
  3. Cut the parsley coarsely and chop the almonds coarsely. Slice the garlic.
  4. Put the parsley and almonds with the oil in the cup of the hand blender and puree until pesto. Season with pepper and salt.
  5. Cook the pasta al dente according to the instructions on the package. In the meantime, heat ½ tbsp oil in a frying pan and fry the garlic for 1 min.
  6. Add the peppercorn sauce, pepper and salt if necessary and heat for 5 minutes on low heat.
  7. Meanwhile, cook the broccoli in a pan with water for 4 minutes. Drain and let drain well. Mix through the sauce and warm for 2 minutes.
  8. Drain the pasta and mix through the sauce.
  9. Divide the plates, put the tomatoes on top and serve the pesto. Yummy! .


Nutrition

620Calories
Sodium13% DV310mg
Fat54% DV35g
Protein36% DV18g
Carbs17% DV52g
Fiber52% DV13g

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