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🍽️ Vegetable Pan with Pesto

285 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 250 g broccoli
• 200 g snow peas
• 1 tbsp butter
• salt
• pepper (from the mill)
• 20 wild garlic
• 2 tbsp olive oil
• 1 tbsp chopped walnut kernels
• 3 tbsp freshly grated parmesan
• 75 ml vegetable broth

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Remove the hard ends of the zucchini.
3. 3. Cut the zucchini lengthwise into eight equal strips.
4. 4. Cut these strips into pieces about four centimeters long.
5. 5. Wash the broccoli thoroughly.
6. 6. Break the broccoli into small, bite-sized florets.
7. 7. Peel the tough skin from the broccoli stems.
8. 8. Cut the peeled stems into small cubes.
9. 9. Wash the snow peas thoroughly.
10. 10. Remove the ends and strings of the snow peas.
11. 11. Bring a pot of salted water to a boil.
12. 12. Add the broccoli stems and snow peas to the boiling water.
13. 13. Cook the vegetables for two minutes (this is called blanching).
14. 14. Remove the vegetables from the water.
15. 15. Let the vegetables drain in a colander.
16. 16. Heat the butter in a large pan.
17. 17. Fry the zucchini sticks over high heat for two minutes.
18. 18. Add the broccoli florets to the zucchini in the pan.
19. 19. Fry the vegetables for two minutes over high heat.
20. 20. Add the pre-cooked broccoli stems to the pan.
21. 21. Season the vegetables with salt.
22. 22. Cover the pan with a lid.
23. 23. Cook the vegetables over low heat for eight minutes.
24. 24. Wash the wild garlic thoroughly.
25. 25. Shake the wild garlic dry.
26. 26. Cut the wild garlic into fine strips.
27. 27. Put the wild garlic, oil, nuts, cheese, and broth into a blender.
28. 28. Blend the ingredients into a smooth paste.
29. 29. Season the pesto with salt and pepper.
30. 30. Fold the snow peas into the cooked vegetables.
31. 31. Plate the vegetables.
32. 32. Serve the vegetables with the wild garlic pesto.

Nutrition per serving

• kcal: 285
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 14 g