zucchini pasta with parsley-almond-pesto

Today, Trixilie and I ate a bit green 😉 Because it is hot weather, we ate vegetable pasta.

 

zucchini pasta with parsley-almond-pesto

ingredients for 2 people:

1 or 2 zucchini,

1 bunch of parsley,

4 tbsp. of olive oil,

100g of chopped almonds,

1 garlic clove,

1 tbsp. of lime juice,

1/4 tsp. of salt,

1/2 tsp. of ground pepper

GemüseGrün03

preparation:

  1. Peel the garlic clove. In a blender, place the garlic and parsley.
  2. Toast the chopped almonds in a dry pan. Add it into the blender. Add salt, pepper, 3 tbsp. of olive oil and lime juice and blend it all into a pesto.
  3. Cut off the ends of the zucchini. Cut the zucchini in „fettuccine“ with a potato peeler or in „spaghetti“ with a vegetable spiralizer.
  4. In a pan, heat up the oil, add the zucchini and fry for 2 minutes. Remove the pan from the cooker. Place the pesto into the pan and mix all. Place the zucchini on two plates.

 

Enjoy your it 😉

Best wishes

Bea

Merken

Sign up and get our newsletters, discounts & freebies. The first freebies are the colouring pages of the fussy eater games, the Rainbow-Cake-Colouring-Recipe and the Red-Cabbage-Soup-Colouring-Recipe.

100% privacy. No spamming. Promised!

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.