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J Chesnut
Wholemeal spaghetti with almond pesto and broccoli
Wholemeal spaghetti with pesto of almonds, broccoli and cherry tomatoes.
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Ingredients
Directions
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Divide the broccoli into small florets. Peel the stem and cut into pieces. Let the peppers drain.
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Put the paprika with the cream into the blender bar and puree. Store in a container until use. Clean the cup.
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Cut the parsley coarsely and chop the almonds coarsely. Slice the garlic.
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Put the parsley and almonds with the oil in the cup of the hand blender and puree until pesto. Season with pepper and salt.
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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.
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Add the peppercorn sauce, pepper and salt if necessary and heat for 5 minutes on low heat.
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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.
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Drain the pasta and mix through the sauce.
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Divide the plates, put the tomatoes on top and serve the pesto. Yummy! .
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Nutrition
620Calories
Sodium13% DV310mg
Fat54% DV35g
Protein36% DV18g
Carbs17% DV52g
Fiber52% DV13g
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