Name: Pasta with green vegetable pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; 1 clove Garlic; 1⁄2 piece Lemon (the juice); 30 g Fresh basil; 1 1⁄2 Tbsp Olive oil (extra vierge); 10 g Arugula; 15 g Pine nuts; 45 g Peas (frozen); 20 g Parmesan cheese; 1⁄4 piece Zucchini; 1 hand Arugula; 2 pieces Sun dried tomatoes; 10 g Parmesan cheese (grated); 70 g Volkorenpasta

Cow's milk

Fruit

Nightshade

Gluten

Legumes

Citrus

Seeds

Your Meal Planners

Food processor

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

For the pesto:

For the pasta:

Pasta with green vegetable pesto

 Mix all the ingredients for the pesto in a food processor or blender until smooth. If the pesto is not creamy enough, add a dash of olive oil and mix briefly. Add extra pepper, salt or lemon juice to taste . 

 Cook the pasta according to package directions. 

 Cut the zucchini into cubes and grill in a grill pan for about 3 minutes on both sides. Sprinkle with pepper and if necessary. salt. 

 Add the sun-dried tomatoes to the zucchini and mix together. 

 Mix the pasta with a generous amount of pesto and then mix in the zucchini and sun-dried tomatoes. 

 Serve the pasta with a handful of arugula and the parmesan cheese. 

Pasta with green vegetable pesto

Pasta with green vegetable pesto

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