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Spaghetti with broccoli pesto

Spaghetti with broccoli pesto

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

767
Calories
68 g
Carbohydrates
28 g
Protein
38 g
Fat

Ingredients:

Broccoli (fresh)Broccoli (fresh)½ (250 g)
Sugar snap peas (fresh)Sugar snap peas (fresh) 50 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Lemon (fresh)Lemon (fresh)¼ (20 g)
Basil pestoBasil pesto 50 g
Pistachios (chopped)Pistachios (chopped) ⅞ Teaspoon
Spelt wholemeal spaghetti (raw)Spelt wholemeal spaghetti (raw) 80 g

Preparation:

Step 1:
Coarsely chop pistachios and roast in a pan. Clean sugar snap peas and broccoli, wash and divide broccoli into florets. Lemon wash hot, dry and finely grate the peel.
Step 2:
Prepare pasta as described on the package. Cook half of the broccoli in boiling salted water for about 5 minutes. Broccoli rinse in cold water and then finely puree.
Step 3:
Mix with pesto, lemon zest and juice. Season with salt and pepper. Cook the rest of the broccoli and snow peas in the pasta water for about 4 minutes. Drain and mix with pesto. Arrange and sprinkle with the pistachios.

Macronutrient distribution:

The recipe Spaghetti with broccoli pesto is composed of the following macronutrients.

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Kitchen utensils needed:

Blender
Blender
Coated pan
Coated pan
Grater
Grater
Pot
Pot
Stove
Stove
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