Spinach Pesto

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Ingredients

4 servings

400 g
1
10
100 g Spaghetti (whole wheat)
Cauliflower
Sundried tomatoes
Peas (frozen) 200 ml
1 tea sp
1/2 tea sp
50 g
4 cloves Creme (or oat) fraiche
Paprika powder
Chili flakes
Parmesan (optional)
Garlic

Prep

10 min

1. Mince garlic
2. Cut cauliflower into small florets, then into quarters
3. Cut sun-dried tomatoes into strips

Cook

20 min

Cook pasta

~10 min

In the meantime, sauté cauliflower

medium/high heat ~8 min, check with a fork if the cauliflower is already slightly softened, if not, give it another 2 minutes

Add garlic, sundried tomatoes, paprika powder and chili flakes

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

Add the creme fraiche and peas

stir ~5 min, test with a fork again if cauliflower is done

Add the spaghetti

stir ~2 min

Serve with parmesan on top.