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🍽️ Creamy Pasta with Beans and Homemade Pesto

664 kcal · 30 min · 4 servings

Ingredients

• 1 handful parsley
• 50 g pumpkin seeds
• 50 g sunflower seeds
• 50 g grated parmesan
• 50 ml olive oil
• 1 tsp. lemon zest
• salt
• pepper
• 400 g green beans
• 2 sprigs savory
• 400 g spaghetti

Instructions

1. 1. Rinse the parsley thoroughly.
2. 2. Dry the parsley and pick the leaves off the stems.
3. 3. Put half of the parsley leaves into a blender.
4. 4. Add half of the pumpkin seeds and half of the sunflower seeds.
5. 5. Set aside two tablespoons of the grated Parmesan.
6. 6. Add the remaining Parmesan to the blender.
7. 7. Pulse the ingredients roughly.
8. 8. Slowly pour in the olive oil while stirring.
9. 9. Blend until a creamy paste forms.
10. 10. If the mixture is too dry, add a little water.
11. 11. Set the lemon zest aside.
12. 12. Stir the lemon zest into the pesto.
13. 13. Season the pesto with salt and pepper to taste.
14. 14. Wash the beans.
15. 15. Trim the ends of the beans.
16. 16. Cut the beans into pieces about four centimeters long.
17. 17. Put the beans and the bean herb into a pot with salted water.
18. 18. Cook the beans for about eight minutes.
19. 19. Check if the beans are firm to the bite.
20. 20. Drain the beans.
21. 21. Cook the spaghetti in salted water.
22. 22. Cook the pasta al dente (firm to the bite).
23. 23. Drain the spaghetti.
24. 24. Mix the hot spaghetti immediately with the pesto.
25. 25. Add the cooked beans to the pasta.
26. 26. Divide the pasta onto the plates.
27. 27. Sprinkle the dish with the remaining pumpkin seeds.
28. 28. Sprinkle the dish with the remaining sunflower seeds.
29. 29. Sprinkle the dish with the reserved Parmesan.

Nutrition per serving

• kcal: 664
• Protein: 27 g · Fett/Fat: 26 g · Carbs: 81 g