Informations supplémentaires
25 min.
|
510 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain.
2. Setup
Finely chop the herbs. Grate or cut into small cubes the zucchini. Thinly slice the leek. Zest the lemon. Roughly chop the nuts. Thinly chop the capers.
3. Make the pesto
Mix the herbs with the lemon zest, some lemon juice (to taste), the capers, half of the Grana Padano, 1/4 to 1/3 cup of oil, salt and pepper.
4. Cook the leek
Heat a drizzle of oil in a pan over medium-high heat. Cook the leek and the zucchini 3-5 minutes. Add salt and pepper.
5. Add the pasta
Add the pasta, half of the pesto, the cream and the green peas. Mix 1-2 minutes. Add salt and pepper.
6. Plate your dish
Serve and garnish with the rest of the pesto, the rest of Grana Padano, the nuts and lemon juice to taste. Bon appétit!
1.5unitFresh Mint and Parsley
25gGrana Padano Cheese
80mlCream 18%
90gGreen Peas
15gWalnuts
180gLinguine
0.5unitLeek(s)
1unitZucchini(s)
0.5unitLemon
0.5unitCapers
What you need
pan, pot, strainer, bowl
510 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
17g
26%
cholesterol
18mg
6%
fiber
6g
24%
protein
18g
saturated
5g
25%
sodium
165mg
7%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg