Informations supplémentaires
30 min.
|
577 kcal
|
easy
|
|
Printable version
1. Setup
Bring a large pot of salted water to a boil. Cut the broccoli into small pieces. Roughly chop the kale. Zest the lemon.
2. Make the pesto
Blanch the kale in the pot of boiling water for 1-2 minutes. Remove with tongs and pat dry. Put the kale in a food processor with the garlic, basil, a pinch of salt, 1/4 2P | 1/3 3P cup of oil, the juice of half a lemon and the zest. Pulse until it becomes a pesto. Add more oil if needed to get the desired texture.
3. Cook the pasta
Add the pasta to the pot of boiling water. Cook 10-12 minutes until tender. Keep 1/4 2P | 1/3 3P cup of cooking water then drain.
4. Cook the broccoli
Heat a drizzle of oil in a large pan on medium-high. Cook the broccoli 2-3 minutes or until desired doneness. Add the green peas and cook 1-2 minutes. Add salt and pepper.
5. Add the pasta
Add the cooked pasta, cooking water and pesto to the pan. Mix well and cook 1-2 minutes.
6. Plate your dish
Serve the pasta and garnish with the ricotta and chili flakes to taste. Add a drizzle of olive oil if desired. Bon appétit!
180gLinguine
80gKale
1unitBroccoli
100gGreen Peas
2unitGarlic Clove(s)
0.5unitLemon
1unitBasil
60mlRicotta Cheese
2gChili Flakes
What you need
food processor, pot, tongs, strainer, pan
577 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
20g
31%
cholesterol
16mg
5%
fiber
7g
28%
protein
20g
saturated
5g
25%
sodium
110mg
5%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg