Pea Pesto with Wholegrain Spaghetti
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs whole-grain spaghetti
- 2 cups Cocktail tomatoes
- salt
- freshly ground Black pepper
- 1 Red onion
- 2 cloves garlic cloves
- 1 cup peas (frozen)
- 2 Tbsps Crème fraiche
- 3 Tbsps Vegetable broth
- 2 Tbsps fresh mint (chopped)
- 1 Tbsp Pistachio (peeled and salted)
- 1 Tbsp Lime juice
- 1 Tbsp vintage balsamic vinegar
- 1 pinch sugar
- 3 Tbsps fresh Basil (cut into strips)
- 1 Tbsp butter
- 3 Tbsps olive oil
Preparation
Kitchen utensils
2 canning jars (à 400 ml Inhalt oder div. Schraub- und Einmachgläser mit insgesamt 800 ml Inhalt), 2 Kitchen towels, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Pot, 1 kleiner Plate, 1 kleine Ladle, 1 Silicone spoon
Preparation steps
1.
Wash the tomatoes. Cut in half or leave whole, depending on the size. Peel the onions and cut into rings. Peel and finely chop the garlic.
2.
Cook the spaghetti in boiling, salted water until al dente. In the meantime, sauté the garlic in the butter, then add the chopped pistacchio nuts and sauté. Now add the peas, then pour in the vegetable broth, cover and simmer for 5 minutes. Stir in the crème fraîche, season to taste with lime juice and mint, then puree. Season with salt and pepper and keep warm. Sauté the onions in a skillet in hot oil. Add the tomatoes and fry, then season with salt and pepper and caramelize with the sugar. Drizzle some aceto balsamico over the top and season to taste. Drain the spaghetti and toss with the tomatoes. Arrange on warmed plates. Spoon some pea pesto over the top, garnish with some basil strips and serve.
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