Spinach Pesto

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Ingredients

4 servings

400 g
1
500 g
100 g
100 g Spaghetti (whole wheat)
Broccoli
Beetroot (pre-cooked)
Walnuts
Soft goat cheese 150 g
250 ml
1/2
10 g
1
2 cloves Creme fraiche (or oat fraiche)
Bouillon (vegetable)
Lemon
Fresh rosemary
Onion
Garlic

Make it a dinner party🎉

Blend the beetroot and creme fraiche (or oat fraiche) for a pink sauce!

Variation

Add spinach instead of broccoli.

Prep

10 min

1. Mince onion and garlic
2. Cut broccoli into small florets
3. Cut beetroot into cubes
4. Chop walnuts

Cook

15 min

Cook pasta

Make bouillon

Sauté onion and garlic

~3 min

Add broccoli, creme fraiche (or oat fraiche), bouillon, rosemary twigs and lemon zest

bring to boil, then close with lid and cook ~5 min

Add beetroot and walnuts

cook until warm, season with salt and pepper ~3 min

keep the lid on if the broccoli isn’t tender yet

Take out rosemary twigs

Serve the spaghetti with the sauce, crumble goat cheese on top, and squeeze lemon juice to taste