Lightning spaghetti with broccoli pesto

Name: Lightning spaghetti with broccoli pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Pistachios; 200 g Sweet peas; 1 kg Broccoli; 1 Organic Lemon; 500 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (à 185 ml) Pesto

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

A quick meal made from great ingredients - we definitely give the green light for this fast-paced pasta.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Pistachios
200 g Sweet peas
1 kg Broccoli
1 Organic Lemon
500 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (à 185 ml) Pesto

Directions

1
Coarsely chop the pistachios and roast them in a pan. Clean and wash the sugar snap peas. Clean and wash the broccoli and cut into florets. Wash lemon hot, dry, finely grate peel. Squeeze the lemon.
2
Cook the pasta in 4-5 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Cook half broccoli in boiling salted water for about 5 minutes. Quench cold and puree finely. Mix with pesto, lemon peel and juice. Season to taste with salt and pepper.
3
Cook the rest of the broccoli and sugar snap peas in the pasta water for about 4 minutes. Drain, mix with pesto, arrange and sprinkle with pistachios.