Chickpea puree with wild garlic
Drain the chickpeas and rinse thoroughly under cold water. Wild garlic wash and shake dry. Set aside 1 tablespoon chickpeas for garnish. Coarsely chop the...
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Arugula lentil pasta with pesto
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
707
Calories
59 g
Carbohydrates
30 g
Protein
35 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 4 (80 g) |
 | Olive oil | 1 ½ Teaspoon |
 | Arugula (fresh) | 30 g |
 | Onion (fresh) | ½ (50 g) |
 | Aceto balsamic vinegar | ½ Tablespoon |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | 0 Pinch(s) |
 | Pepper (black) | 0 Pinch(s) |
 | Basil (fresh or dried) | 4 g |
 | Pine nuts | 20 g |
 | Tomatoes (dried) | 40 g |
 | Lemon juice | ½ Tablespoon |
 | Lentils spaghetti (raw) | 80 g |
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Preparation:
Step 1:
Toast the pine nuts over medium heat for 3 minutes in a hot frying pan without fat and leave to cool. Meanwhile, peel and chop the garlic.
Step 2:
Finely mash 2/3 of the pine nuts with the garlic, dried tomatoes, 0.5 tablespoons of oil, vinegar and lemon juice. Then season to taste with salt and pepper.
Step 3:
Roughly chop washed arugula and basil. Peel the onion and cut into strips. Wash and halve the tomatoes.
Step 4:
Cook lentil spaghetti in salted water according to package directions until al dente. Drain and drain.
Step 5:
In the meantime, heat the remaining oil in a frying pan. Add onion and sauté for 2 minutes over medium heat. Add tomatoes and fry for 2 minutes.
Step 6:
Add the pesto, pasta, arugula and basil, mix everything and serve garnished with the remaining pine nuts.
Macronutrient distribution:
The recipe Arugula lentil pasta with pesto is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
Tablespoon
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