Spinach Pesto

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Ingredients

4 servings

400 g
400 g
1
2
100 g Tagliatelle (whole wheat)
Canned tomatoes
Zucchini
Bell pepper
Walnuts 20 g
0.05 g
400 ml
1
1
2 cloves Ginger
Saffron
Coconut milk
Lemon zest
Onion yellow
Garlic

Make it a dinner party 🎉

Garnish with fresh basil leaves and/or replace walnuts with toasted pine nuts.

Prep

5 min

1. Dice onion and mince garlic
2. Mince or grate ginger
3. Cut zucchini into quartered slices
4. Cut bell pepper into thin strips

Cook

30 min

Sauté onion, garlic and ginger

medium/high heat ~4 min, season with salt and pepper

Add tomatoes and bell peppers

medium/high heat ~2 min

Add saffron by rubbing the threads between your fingers before adding to the sauce

simmer on low heat ~15 min

Cook pasta in the meantime

~10 min

Add coconut milk, zucchini, and lemon zest

simmer ~10 min, taste and add salt and pepper if needed

Crumble the walnuts and add them

simmer ~2 min