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

(1)

Show all ratings

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

Print shopping list

Related recipes

Hazelnut and wild garlic Pesto

(0)

15 min.

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

Display mode:

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.

Comments

This recipe hasn't received any comments yet.