Green spaghetti

Name: Green spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 1 Onion; 1 Courgette; 400 g young spinach; 1 collar Parsley; 1 collar Basil; 15 g Almond kernels; 1 Garlic clove; 40 g Parmesan cheese; 15 g shelled pistachio kernels; 80 ml Olive oil; 300 g Spaghetti; 7-10 Tbsp Salt; 300 g frozen peas; 100 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
1 Onion
1 Courgette
400 g young spinach
1 collar Parsley
1 collar Basil
15 g Almond kernels
1 Garlic clove
40 g Parmesan cheese
15 g shelled pistachio kernels
80 ml Olive oil
300 g Spaghetti
7-10 Tbsp Salt
300 g frozen peas
100 g Whipped cream

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel onion and cut into large cubes. Wash and clean the zucchini, halve lengthwise and cut into pieces. Clean, wash and drain the spinach.
2
Wash the herbs, dab dry, pluck leaves from the stems. Roast the almonds in a pan without fat, remove. Peel garlic and chop roughly. Slice 10 g parmesan and put aside. Grate the rest of the Parmesan and mix it with pistachios, almonds, herbs, garlic and olive oil to a pesto.
3
Cook the pasta and onion in plenty of boiling salted water for 7-9 minutes. Add zucchini, peas and broccoli about 3 minutes before the end of cooking time. Drain pasta and vegetables. Collect 2-3 tablespoons of boiling water and put it back into the pot with the pasta and vegetables.
4
Add cream, pesto and spinach, simmer for about 2 minutes. Season with salt and pepper, arrange and garnish with parmesan shavings.