Whole wheat spaghetti with zucchini pesto
| Difficulty: | Easy |
| Preparation time: | 20 min |
| Cost: | Bass |
INGREDIENTS:
- 350g wholemeal spaghetti
- 250 g courgettes
- 25 g of walnuts
- 10 g of basil leaves
- 50 g of extra virgin olive oil
- 10 g nutritional yeast flakes
- 1 clove of garlic
- salt to taste
METHOD:
-
Cook the spaghetti in salted water for the time indicated on the package.
- Meanwhile, using an immersion blender, blend the courgettes cut into cubes with the basil, walnuts, nutritional yeast flakes, garlic and extra virgin olive oil, perhaps adding a little water if necessary to make the pesto creamy and smooth.
-
Once cooked, drain the pasta al dente, season it with the courgette pesto and serve immediately.
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