Spinach Pesto

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Ingredients

4 servings

400 g
2
2
85 g
150 g Tagliatelle
Zucchini
Yellow bell pepper
Rocket salad
Almonds 90 g
300 ml
10 g
2 cloves
1 Red pesto paste
(Soy) cream
Fresh rosemary
Garlic
Onion

Prep

10 min

1. Dice onion and mince garlic
2. Cut zucchini into quartered slices
3. Cut yellow bell pepper into short strips

Cook

20 min

Sauté onion

medium heat ~3 min

Cook pasta

~10 min

Add garlic, zucchini and bell pepper

medium heat, season with salt and pepper ~5 min

Add red pesto, (soy) cream and fresh rosemary twigs

simmer on low/medium heat with the lid on ~8 min

Chop almonds

Add cooked pasta

mix sauce and pasta well

Remove the rosemary twigs and serve with the rocket salad and almonds