Spaghetti with Wild Garlic and Almond Pesto

Name: Spaghetti with Wild Garlic and Almond Pesto
Total time: 30 min
Yield: 4
Ingredients: 2 ounces ground almonds; 1 piece Parmesan cheese (about 20 grams); 14 ounces Whole-wheat spaghetti; Salt; 1 bunch Wild garlic (about 100 grams); 2 tablespoons Olive oil; Cayenne pepper

Spaghetti with Wild Garlic and Almond Pesto - Spaghetti with Wild Garlic and Almond Pesto - Vegetarian whole-grain pasta with a strong herbal aroma — Spaghetti with Wild Garlic and Almond Pesto - Vegetarian whole-grain pasta with a strong herbal aroma

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Calories:	467 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	30 min

Low-sugar

Vegetarian

Vitamin-rich

Mineral-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	467 kcal	(23%)
Protein	18 g	(36%)
Fat	16 g	(20%)
Carbohydrates	61 g	(23%)
Added Sugar	0 g	(0%)
Roughage	15 g	(50%)
Vitamin A	0 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	4.6 mg	(38%)
Vitamin B1	0.7 mg	(64%)
Vitamin B2	0.2 mg	(14%)
Niacin	6.8 mg	(43%)
Vitamin B6	0.3 mg	(21%)
Folate	72 µg	(36%)
Pantothenic Acid	1 mg	(17%)
Biotin	2.7 µg	(5%)
Vitamin B12	0.1 µg	(4%)
Vitamin C	12 mg	(15%)
Potassium	608 mg	(30%)
Calcium	158 mg	(20%)
Magnesium	161 mg	(43%)
Iron	4.9 mg	(35%)
Iodine	5 µg	(3%)
Zinc	3.6 mg	(36%)
Saturates	3 g
Uric Acid	93 g
Cholesterol	4 mg

Recipe development: EAT SMARTER

Ingredients

For servings

2 ounces	ground almonds
1 piece	Parmesan cheese (about 20 grams)
14 ounces	Whole-wheat spaghetti
	Salt
1 bunch	Wild garlic (about 100 grams)
2 tablespoons	Olive oil
	Cayenne pepper

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Kitchen Utensils

1 Plate, 1 Non-stick pan, 1 Slotted spatula, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Grater, 1 Salad spinner, 1 deep bowl, 1 Immersion blender, 1 Pot, 1 Sieve, 1 Tablespoon, 1 Small bowl, 1 Wooden spoon

Directions

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1 In a pan over medium heat, dry toast almonds until golden brown. Transfer to a plate and let cool.

2 Finely grate Parmesan cheese.

3 Cook spaghetti in boiling salted water according to package directions until al dente.

4 Meanwhile, rinse and dry wild garlic. Set some small leaves aside for garnish and cut remainder into small strips.

5 In a high vessel, puree wild garlic strips, 2 tablespoons water, almonds, grated Parmesan cheese and olive oil with an immersion blender. Season pesto with salt and cayenne pepper.

6 Reserve 6 tablespoons of cooking water from spaghetti. Drain spaghetti in a sieve and rinse with hot water.

7 Add spaghetti back to the pot and mix with wild garlic pesto and reserved cooking water. Garnish with reserved wild garlic leaves and serve.

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