Informations supplémentaires
20 min.
|
786 kcal
|
easy
|
|
Printable version
1. Setup
Roughly chop the spinach and cashews. Separate the basil leaves from the stems. Cut the lemon in half. cut the sweet peas into pieces.
2. Cook the vegetables
In a pan over medium-high heat, add a drizzle of olive oil. Add the edamame and sweet peas. Cook 3-4 minutes.
3. Make the pesto
In a blender or using a hand blender, make a sauce with the spinach, the basil, the cashew nuts, the miso, the juice of half a lemon and 60 2P | 90 3P ml of olive oil. Mix well and season with pepper.
4. Cook the noodles
Bring a pot of water to a boil. Cook the ramen noodles 60 seconds. Strain and set aside.
5. Assemble
In the pan with the vegetables, add the noodles and the pesto. Mix well.
6. Plate your dish
Garnish the ramen pesto with the sesame seeds. Bon appétit!
195gRamen Noodles
1unitBasil
90gBaby Spinach
45gCashews
10mlMiso Paste
1unitLemon
10gGrilled Sesame Seeds
120gSugar Snap Peas
60mlEdamame
What you need
Pot, Strainer, Pan, Blender.
786 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
84g
28%
fat
42g
65%
cholesterol
84mg
28%
fiber
7g
28%
protein
22g
saturated
6g
30%
sodium
284mg
12%
sugar
6g
trans
0g