Spaghetti with Wild Garlic and Almond Pesto
Spaghetti with Wild Garlic and Almond Pesto - Vegetarian whole-grain pasta with a strong herbal aroma
(Percentage of daily recommendation)
| Calorie | 467 kcal | (22 %) | more | |
| Protein | 18 g | (18 %) | more | |
| Fat | 16 g | (14 %) | more | |
| Carbohydrates | 61 g | (41 %) | more | |
| Sugar added | 0 g | (0 %) | more | |
| Roughage | 15 g | (50 %) | more |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | more | |
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (25 %) | ||
| Folate | 72 μg | (24 %) | more | |
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.7 μg | (6 %) | more | |
| Vitamin B₁₂ | 0.1 μg | (3 %) | more | |
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 608 mg | (15 %) | more | |
| Calcium | 158 mg | (16 %) | more | |
| Magnesium | 161 mg | (54 %) | more | |
| Iron | 4.9 mg | (33 %) | more | |
| Iodine | 5 μg | (3 %) | more | |
| Zinc | 3.6 mg | (51 %) | more | |
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 4 mg | more |
Ingredients
for 4 servings- 2 ounces
ground almonds
- 1 piece
Parmesan cheese (about 20 grams)
- 14 ounces
- 1 bunch
Wild garlic (about 100 grams)
- 2 tablespoons
Product recommendation
Preparation
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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