Here she is very easy recipe of a quick, good and super healthy first course: the green pasta. A concentrate of color and well-being for a lunch or dinner with lots of taste. In the name of the summer!
Ingrediants
- 320 g of spaghetti
- 500 g of fresh spinach
- 300 g of fresh peas
- 300 g of green beans
- 40 g of peeled almonds
- extra virgin olive oil
- garlic
- salt
- pepper
There green pasta it’s a vegetarian and vegan first course healthy and tasty. There are the carbohydrates of pasta, a beneficial vegetable such as spinach, legumes and the good fats of extra virgin olive oil and almonds. A dish from bright color And vitamin, from the easy recipe it’s fast.
There dried nuts, also called oily fruit thanks to the high quantity of unsaturated fatty acids it contains, is a valid ally against metabolic pathologies, the so-called “diseases of well-being”. And it is very good. Adding to other ingredients helps to create healthy toppings And tasty for many first courses: two original examples that we loved are Pasta with celery and walnut sauce and Spelled Spaghetti with almond and beetroot pesto.
If you like the idea of a pasta dish with a creative and healthy recipe, with the spring vegetables let yourself be conquered by the Pennette with asparagus, pistachio and lemon cream or by the Trofie with pesto and baby spinach.
OTHER TASTY RECIPES: Busiate with courgette pesto, Linguine with pistachio and parsley pesto, Mafaldine with turnip greens pesto, burrata stracciatella and anchovies
How to prepare: Green pasta
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Green pasta
To prepare green pasta, start with spinach pesto. Rinse the spinach very well and blanch them in lightly salted water for a minute. Drain them, let them cool and squeeze them, keeping the cooking water. Transfer them to the jug of the mxer, add the almonds and a little oil, whisking, until you get a creamy pesto (if you need to soften it, you can add a little cooking water from the spinach). Shell the peas, peel the green beans and cut them into pieces of about one centimeter. Heat some oil in a pan, add a clove of garlic and add the peas and green beans that you will sauté for a few minutes. They should be cooked but still “crunchy”.
In the meantime, you will have boiled the pasta in the water in which the spinach had been blanched. When it is al dente, drain it, transfer it to the vegetable pan and sauté to flavor everything. Off the heat, add the spinach pesto and mix well.
Transfer the green pasta to individual dishes, complete with a grind of pepper to taste and serve.
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