Filter
Reset
Sort ByRelevance
J Chesnut
Wholemeal spaghetti with almond pesto and broccoli
Wholemeal spaghetti with pesto of almonds, broccoli and cherry tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Divide the broccoli into small florets. Peel the stem and cut into pieces. Let the peppers drain.
-
Put the paprika with the cream into the blender bar and puree. Store in a container until use. Clean the cup.
-
Cut the parsley coarsely and chop the almonds coarsely. Slice the garlic.
-
Put the parsley and almonds with the oil in the cup of the hand blender and puree until pesto. Season with pepper and salt.
-
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.
-
Add the peppercorn sauce, pepper and salt if necessary and heat for 5 minutes on low heat.
-
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.
-
Drain the pasta and mix through the sauce.
-
Divide the plates, put the tomatoes on top and serve the pesto. Yummy! .
Blogs that might be interesting
-
25 minMain dishleeks, Dutch, sunflower oil, onion, curry powder, White rice, coconut milk, Gamham,curry rice with ham
-
45 minMain dishpenne, olive oil, small onion, root, zucchini, Red pepper, yellow bell pepper, ham, grated mature cheese, rusk,penne with fresh vegetables
-
30 minMain disholive oil, leeks, garlic, celery, winter carrot, celeriac, tomato cubes, vegetable, fresh thyme, pasta shells, green kidney beans, grated Parmesan cheese,winterminestrone with pasta shells
-
30 minMain dishsomething crumbly potatoes, olive oil, onions, sauerkraut, cod burgers, semi-skimmed milk, thyme,cod burger with sauerkraut
Nutrition
620Calories
Sodium13% DV310mg
Fat54% DV35g
Protein36% DV18g
Carbs17% DV52g
Fiber52% DV13g
Loved it