Ribbon noodles with vegetables and parsley pesto
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
1
- 1 Carrot (approx. 100 g)
- 250 g Broccoli
- 75 g wide ribbon noodles
- 7-10 Tbsp Salt
- 1 TABLESPOON Pine nuts
- 1 Garlic clove
- 1 collar Parsley
- 1 TEASPOON grated
- 7-10 Tbsp Parmesan cheese
- 3 TABLESPOONS Olive oil
- 50 g Deep-sea crab meat
Directions
- 1
Peel and wash the carrot and cut it lengthwise into wide strips. Clean and wash broccoli, divide into small florets and possibly cut into slices. Cook the pasta in boiling salted water for 9-12 minutes until al dente.
- 2
Cook the carrots in boiling salted water for about 5 minutes. Add broccoli after 2 minutes. Roast pine nuts in a pan without fat until golden brown. Peel garlic and chop roughly. Wash the parsley and pluck the leaves from the stalks.
- 3
Finely puree with half of the pine nuts, garlic and parmesan. Stir in the oil. Mix the drained pasta, vegetables and crabs and place on a plate. Spread the pesto on top and serve sprinkled with remaining pine nuts.
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