noah test
with pecorino, courgette and spinach
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
90 gram
Mafaldine
(Bevat: Tarwe Kan bevatten: Ei, Soja)
½ stuk(s)
Courgette
½ stuk(s)
Prei
100 gram
Spinazie
½ zakje(s)
Midden-Oosterse kruidenmix
5 gram
Dille, munt en bladpeterselie
20 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
80 gram
Labne
(Bevat: Ei, Melk (inclusief lactose))
20 gram
Grana Padanovlokken DOP
(Bevat: Ei, Melk (inclusief lactose))
25 gram
Zhoug
10 ml
Basilicumcrème
Zelf toevoegen
½ el
Olijfolie
naar smaak
Peper en zout
½ tl
Honing [of plantaardig alternatief]
Benodigdheden
Instructies
- Boil plenty of salted water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Meanwhile, slice the courgette into thin crescents.
- Chop the leek into thin rings.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat a drizzle of olive oil in a large deep frying pan and fry the courgette and leek for 3 - 4 minutes over medium-high heat.
- Add the spinach, tearing it directly into the pan and let it wilt. Add the Middle Eastern style spice mix and season with salt and pepper.
- Meanwhile, chop the herbs.
- Roughly chop the almonds.
- Turn the heat of the frying pan with the veggies to low and add the pasta, labneh, half of the Grana Padano, the honey and per person 50 ml of pasta water. Season with salt and pepper.
- Stir until the sauce is emulsified and the pasta is evenly coated, but do not let the sauce boil.
- Mix in the zhoug and half of the fresh herbs just before serving.
- Serve the pasta onto deep plates.
- Scatter over the rest of the Grana Padano and drizzle over the basil creme.
- Garnish with the almonds and the the rest of the herbs.
