EatSmarter exclusive recipe

Spaghetti with Wild Garlic and Almond Pesto 

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

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Difficulty:easy
Preparation:30 min
Ready in:30 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories467 kcal(23%)
Protein18 g(36%)
Fat16 g(20%)
Carbohydrates61 g(23%)
Added Sugar0 g(0%)
Roughage15 g(50%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2 ouncesground almonds
1 pieceParmesan cheese (about 20 grams)
14 ouncesWhole-wheat spaghetti
Salt
1 bunchWild garlic (about 100 grams)
2 tablespoonsOlive oil
Cayenne pepper

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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