Spinach Pesto

[wpbb post:excerpt length=’65’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

400 g
250 g
250 g
400 g Farfalle
Mushrooms
Peas (frozen)
Beans (canned cannelini) 1 glass
200 ml
250 g
10 g
1
1
2 cloves

White wine (dry)

(Soy) cream

Hazelnuts

Fresh parsley

Lemon zest and juice

Red onion

Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut mushrooms into quarters
3. Chop hazelnuts
4. Chop parsley finely

Cook

20 min

Sauté onion and mushrooms

high heat ~3 min

In the meantime, cook pasta

save water when draining ~10 min

Reduce heat and add garlic

stir ~2 min

Add white wine and then add beans, peas and (soy) cream

drain beans before adding. Season with salt and pepper to taste and bring to a simmer ~3 min

Add 200ml of pasta water, parsley, and lemon zest and juice

~3 min

Garnish with hazelnuts