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Mint Pesto Linguine

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Mint Pesto Linguine

with lemon, zucchini and leek

Informations supplémentaires
25 min. | 510 kcal | easy | Vegetarian, Family | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain.
2. Setup Finely chop the herbs. Grate or cut into small cubes the zucchini. Thinly slice the leek. Zest the lemon. Roughly chop the nuts. Thinly chop the capers.
3. Make the pesto Mix the herbs with the lemon zest, some lemon juice (to taste), the capers, half of the Grana Padano, 1/4 to 1/3 cup of oil, salt and pepper.
4. Cook the leek Heat a drizzle of oil in a pan over medium-high heat. Cook the leek and the zucchini 3-5 minutes. Add salt and pepper.
5. Add the pasta Add the pasta, half of the pesto, the cream and the green peas. Mix 1-2 minutes. Add salt and pepper.
6. Plate your dish Serve and garnish with the rest of the pesto, the rest of Grana Padano, the nuts and lemon juice to taste. Bon appétit!
1.5unitFresh Mint and Parsley
25gGrana Padano Cheese
80mlCream 18%
90gGreen Peas
15gWalnuts
180gLinguine
0.5unitLeek(s)
1unitZucchini(s)
0.5unitLemon
0.5unitCapers
What you need pan, pot, strainer, bowl
510 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 72g
24%
fat 17g
26%
cholesterol 18mg
6%
fiber 6g
24%
protein 18g
saturated 5g
25%
sodium 165mg
7%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg