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How to prepare spaghetti with pesto cabbage and pancreas

Spaghetti with pesto cabbage and pancrato

NUTRITION: PER SERVING

CALORIES:  617 KCAL
FAT:  17.8 G (3 G SATURATION)
PROTEIN:  19.5 GRAMS
CARBOHYDRATES:  91.6 GRAMS (4 GRAMS OF SUGAR)
FIBER:  6.2 G
SALT:  0.4 G

elements

100 grams of kale
Olive oil 3 tbsp
Grated skin and juice of 1 lemon
Large Large garlic cloves

25 grams of grated Parmesan (or vegetable substitute)
salt and pepper
400 grams of spaghetti
Lemon slices (for serving)

For Pangratato

100 grams of fresh breadcrumbs
30 grams of roasted pine nuts
. Tablespoons red pepper

Method

To prepare the kale pesto, pour the kale with olive oil, peel and lemon juice, garlic and parmesan in a food processor, then beat it with a mixer to soften the dough. Season with salt and pepper and adjust the taste with a little lemon juice or olive oil if needed.
To make the pancreato topping, place some olive oil in a large skillet over medium heat and fry the fresh breadcrumbs with a pinch of salt until golden, then half the pesto, roasted pine nuts and chili peppers together. mix. Turn off the heat.
Cook and drain the spaghetti according to the package and save a cup of boiling water. Pour the remaining pesto with the pasta and some stored cooking water, then add the pancrato cabbage. Sprinkle with extra lemon peel, grated Parmesan (or vegetable substitute) and chili peppers, then serve with lemon slices to press.

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-- بارگیری کد امنیتی --