Spinach Pesto

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Ingredients

4 servings

400 g
1
400 g
40 g
10
85 g
100 g Spaghetti (whole wheat)
Zucchini
Artichoke (canned)
Capers
Sundried tomatoes
Rocket
Walnuts 250 ml
1/2 tea sp
1
2 cloves (Soy) cream
Chili flakes
Onion
Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut artichokes in half
3. Cut zucchini into sliced quarters
4. Cut sundried tomatoes into strips
5. Chop the walnuts roughly

Cook

20 min

Cook pasta

drain ~10 min

In the meantime, sauté onion and zucchini

medium/high heat ~4 min

Add garlic, sundried tomatoes, artichokes, capers and chili flakes

~3 min

Add the cream

stir ~2 min

Add the spaghetti

stir, season with salt and pepper to taste ~3 min

Toast the walnuts

Serve rocket on a plate with spaghetti and walnuts on top.