Vegetables with Pesto

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Vegetables with Pesto
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
2
Ingredients
1 zucchini
250 grams Broccoli
200 grams Snow peas
1 tablespoon butter
salt
freshly ground peppers
20 Wild garlic
2 tablespoons olive oil
1 tablespoon chopped Walnut
3 tablespoons freshly grated Parmesan
75 milliliters Vegetable broth
How healthy are the main ingredients?
BroccoliSnow peaParmesanolive oilWalnutzucchini

Preparation steps

1.

Rinse and cut zucchini lengthwise into 8 spears. Cut spears to make each one about 4 cm (approximately 1 1/2-inches) long.

2.

Rinse and cut broccoli into small florets. Peel and cube the stalk. Rinse and trim snow peas. Blanch cubed stalks and peas. Set peas aside. Heat butter in a large skillet. Saute zucchini and broccoli florets on high heat for 2 minutes. Add the cubed stalks and season with salt. Cover and continue cooking over low heat for 8 minutes.

3.

Rinse wild garlic, shake dry and cut into fine strips. Puree with oil, nuts, cheese and broth and season with salt and pepper. Mix snow peas into vegetables. Arrange vegetables and serve with wild garlic pesto.