Spaghetti with Wild Garlic and Almond Pesto
Spaghetti with Wild Garlic and Almond Pesto - Vegetarian whole-grain pasta with a strong herbal aroma
Healthy, because
Even smarter
Nutritional values
With one portion of this dish, you already cover half your daily fiber requirements, which has a positive effect on both sugar and fat metabolism levels and keeps you full for a long time.
If you prefer a more mild taste, replace half of the garlic in this recipe with parsley.
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 ozs ground almonds
- 1 pc Parmesan
- 14 ozs Whole Wheat Spaghetti
- salt
- 1 bunch Wild garlic (about 3.5 ounces), or Leeks
- 2 Tbsps olive oil
- cayenne pepper
Kitchen utensils
Preparation steps
In a pan over medium heat, dry toast almonds until golden brown. Transfer to a plate and let cool.
Finely grate Parmesan cheese.
Cook spaghetti in boiling salted water according to package directions until al dente.
Meanwhile, rinse and dry wild garlic. Set some small leaves aside for garnish and cut remainder into small strips.
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.
Reserve 6 tablespoons of cooking water from spaghetti. Drain spaghetti in a sieve and rinse with hot water.
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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