Zucchini spaghetti with pea pesto

Zucchini spaghetti with pea pesto

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Zucchini spaghetti with pea pesto

The ingredient of Zucchini spaghetti with pea pesto

  1. 1 tablespoon olive oil
  2. 2 garlic cloves, chopped
  3. 1 cup Coles Brand Australian frozen peas
  4. half of cup fowl stock
  5. 300g spaghetti
  6. 1 cup sparkling mint leaves
  7. 3/four cup grated parmesan, plus extra to serve
  8. half of cup blanched almonds, toasted, plus 1 tablespoon more, to serve
  9. 1/4 cup greater virgin olive oil
  10. four huge zucchinis

The instruction how to make Zucchini spaghetti with pea pesto

  1. Heat oil in a small saucepan over medium heat. Cook garlic for 1 min until aromatic. Add peas and inventory and simmer for two-three mins, till soft. Cool.
  2. Meanwhile, cook dinner spaghetti in a massive pan of boiling salted water in keeping with packet directions. Drain.
  3. Place pea mixture, mint leaves, parmesan and almonds in a meals processor. Process till finely chopped. Season nicely, upload olive oil and process until blended.
  4. Using a mandolin or grater, reduce zucchinis lengthways into long julienne. Place in a massive bowl with pesto and spaghetti and toss to mix. Serve crowned with more grated parmesan and almonds.

Nutritions of Zucchini spaghetti with pea pesto

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