Wholewheat Spaghetti with Homemade Spinach Pesto

Name: Wholewheat Spaghetti with Homemade Spinach Pesto with roasted cherry tomatoes & pecorino
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Red cherry tomatoes; 1 piece Garlic; 20 g Fresh basil; ½ piece Lemon; 100 g Spinach; 20 g Chopped cashews; 40 g Arugula; 40 g Grated Pecorino DOP; 180 g Wholewheat spaghetti; 1.5 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 4 tablespoon Extra virgin olive oil; to taste Salt and pepper

with roasted cherry tomatoes & pecorino

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Today, you'll prepare a variation on pesto by mixing spinach, basil, Parmigiano Reggiano and cashew nuts to make a homemade spinach pesto.

Tags:

Veggie

•Family

Allergens:

Cashewnoten

•Melk (inclusief lactose)

•Tarwe

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

125 g

Red cherry tomatoes

½ piece

Garlic

10 g

Fresh basil

¼ piece

Lemon

50 g

Spinach

10 g

Chopped cashews

(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)

20 g

Arugula

20 g

Grated Pecorino DOP

(Contains: Melk (inclusief lactose))

90 g

Wholewheat spaghetti

(Contains: Tarwe, Gluten May be present: Lupine, Ei, Mosterd, Soja)

Not included in your delivery

¾ tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

2 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3419 kJ

Calories817 kcal

Fat48.2 g

Saturated Fat11.2 g

Carbohydrate70.3 g

Sugar11 g

Dietary Fiber12.6 g

Protein22.8 g

Salt1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Oven Dish

•Tall-Sided Pan

•High-Sided Bowl

•Stick Blender

Cooking Steps

Preheat the oven to 200°C.
Boil plenty of salted water in a pot or saucepan.
Halve the cherry tomatoes and crush or mince the garlic. Pull the basil leaves off the stems and juice the lemon.
Boil the spaghetti for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.

Transfer the cherry tomatoes to an oven dish and drizzle with the olive oil and balsamic vinegar.
Season generously with salt and pepper and roast in the oven for 12 - 15 minutes.
Heat a clean frying pan over medium-high heat and toast the cashews until lightly golden-brown, then remove from the pan and set aside.
In the same pan, fry the spinach for 3 - 4 minutes or until wilted.

Transfer the spinach, garlic, basil and cashews to a tall container, along with half of the cheese.
Add the extra virgin olive oil, then (per person) 1 tbsp lemon juice and 0.5 tbsp pasta water. Use an immersion blender to process into a smooth pesto. Taste and season with salt and pepper as needed.
Stir as much of the spinach pesto as you'd like into the pasta and mix well to combine (see Tip).

Tip: the rest of the pesto can be used as a salad dressing or on a sandwich the next day.