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🍝 Emmer Spaghetti with Fresh Herb Pesto

601 kcal · 30 min · 4 servings

Ingredients

• 500 g Emmer Spaghetti from Rapunzel (available at Reformhaus®)
• Sea salt from Brecht (available at Reformhaus® ())
• 1 bunch herbs (parsley and basil)
• 240 g Cannellini beans from Rapunzel (can, drained weight; available at Reformhaus® ())
• 1 tsp Please Bitter Spice Mix from Brecht (available at Reformhaus® ())
• 40 ml Olive Oil Biophenolia from Dr. Budwig (available at Reformhaus®)
• 2 tbsp Nutritional Yeast Flakes from Vitam (20 g, available at Reformhaus®)
• 1 tbsp Organic Lemon Juice from Voelkel (available at Reformhaus®)
• Pepper from Brecht (available at Reformhaus®)

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Season the water generously with salt.
3. 3. Add the emmer spaghetti to the boiling water.
4. 4. Cook the pasta over medium heat for about 8 minutes until al dente.
5. 5. Rinse the fresh herbs under running water.
6. 6. Shake the herbs dry.
7. 7. Chop the herbs roughly.
8. 8. Drain the beans in a colander.
9. 9. Rinse the beans briefly with cold water.
10. 10. Let the beans drain well.
11. 11. Place the chopped herbs and the beans into a tall container.
12. 12. Add the spice mix.
13. 13. Add the olive oil.
14. 14. Stir in one tablespoon of nutritional yeast flakes.
15. 15. Squeeze in the lemon juice.
16. 16. Season the mixture with salt and pepper.
17. 17. Blend everything finely with a hand blender.
18. 18. If the mixture is too thick, add a little water.
19. 19. Drain the cooked emmer spaghetti in a colander.
20. 20. Let the pasta drain well.
21. 21. Toss the pasta with the herb pesto.
22. 22. Divide the spaghetti among four plates.
23. 23. Serve the remaining nutritional yeast flakes on the side.

Nutrition per serving

• kcal: 601
• Protein: 22 g · Fett/Fat: 12 g · Carbs: 99 g