Pestonudeln mit Spinat

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Zutaten

4 Portionen

300 g
400 g
8
400 g
280 g
1 Kale
Cannellini beans (canned)
Sonnengetrocknete Tomaten
Tomaten aus der Dose
Artichoke (canned)
Bread (sourdough) 1 glass
1 TL
1 TL
1
2 cloves White wine
Basil (dried)
Thyme (dried)
Zwiebel
Knoblauch

Vorbereitung

10 min

1. Zwiebel würfeln und Knoblauch fein hacken
2. Getrocknete Tomaten in kleine Streifen schneiden
3. Halve artichokes
4. Remove stems & chop kale finely

Kochen

20 min

Zwiebeln anbraten

auf mittlerer/hoher Hitze ~3 Min

Add garlic and sun-dried tomatoes

~2 Min

Add wine

~2 Min

Add beans, basil, thyme, canned tomatoes and artichokes

stir, cover with a lid ~8 min

Add kale

stir, keep lid off, season with salt and pepper to taste and add a tea sp of sugar if it’s a little too sour ~5 min

Serve with bread.