Spaghetti with parsley root pesto

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Clean, peel and cut the parsley roots into large pieces. Cook in boiling water for about 15 minutes. In the meantime, roast almonds in a hot pan without fat while turning. Put them on a flat plate and let them cool down.

2. 2

   Grate half of the cheese finely. Wash parsley, shake dry, pluck leaves from the stalks and, except for a few for sprinkling, chop coarsely. Drain the roots, quench them and let them cool down.

3. 3

   In a tall mixing bowl, finely puree the roots, almonds, grated cheese, parsley and oil. Season pesto with salt and pepper to taste.

4. 4

   Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, slice the rest of the cheese finely. Pluck salmon roughly. Drain noodles, collecting approx. 50 ml cooking water. Mix noodles with cooking water and 4 tbsp. pesto, arrange on plates and sprinkle with salmon, parsley and cheese.

5. 5

   Pour the rest of the pesto into a clean glass and cover with oil. Close tightly and keep cold until you eat.

Nutrition Facts

KCAL
760 kcal

CARBS
74 g

FATS
36 g

PROTEINS
39 g