Orecchiette Verde
creamy broccoli and spinach pesto pasta with arugula and pumpkin seeds
Informations supplémentaires
35 min.
|
619 kcal
|
easy
|
|
1. Setup
Bring a pot of salted water to a boil. Cut the broccoli into small pieces. Chop the onion.
2. Blanch the broccoli
Cook the broccoli and spinach in boiling water for 2-3 minutes. Remove with a slotted spoon.
3. Cook the pasta
Add the pasta to the pot of boiling water and cook 8-10 minutes until tender. Drain.
4. Cook the onion
Heat a drizzle of oil in a pan over medium-high heat. Cook the onion for 4-5 minutes until lightly browned. Add salt. Remove from the pan.
5. Make the sauce
Place 3/4 of the broccoli and spinach in a container with the onion, cream, basil, salt and pepper. Use a hand blender or a food processor to reduce everything to a homogeneous sauce. Add the remaining broccoli, arugula, cooked pasta and sauce to the pan and heat 2-3 minutes over medium-high heat. Adjust salt and pepper to taste.
6. Plate your dish
Serve the pasta and garnish with the Parmesan and pumpkin seeds. Bon appétit!
200 g Orecchiette
40 g Baby Spinach
40 g Arugula
0.5 unit White Onion(s)
1 unit Broccoli
1 unit Basil
120 ml Cream 18%
30 g Parmesan shavings
15 g Pumpkin Seeds
What you need
pot, strainer, pan, hand mixer or food processor
619 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
86g
29%
fat
21g
32%
cholesterol
50mg
17%
fiber
5g
20%
protein
23g
saturated
10g
50%
sodium
330mg
14%
sugar
5g
trans
0g