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🍝 Green Pesto Pasta with Snow Peas and Walnuts

858 kcal · 30 min · 4 servings

Ingredients

• 250 g snow peas
• 60 g ginger
• 2 garlic cloves
• 80 g parmesan
• 100 g walnut kernels
• 1 lime (juice)
• 100 ml olive oil
• salt
• pepper (from the mill)
• 400 g green tagliatelle

Instructions

1. 1. Thoroughly wash the snow peas under running water.
2. 2. Cut off the tough ends of the pods.
3. 3. Peel off any stringy side fibers from the pods.
4. 4. Cut the snow peas in half diagonally.
5. 5. Peel the ginger root.
6. 6. Cut the ginger into coarse cubes.
7. 7. Peel the garlic clove.
8. 8. Grate the Parmesan finely.
9. 9. Chop the walnuts coarsely.
10. 10. Place half of the walnuts into a blender cup.
11. 11. Add the ginger to the blender cup.
12. 12. Add the garlic to the blender cup.
13. 13. Add the lime juice to the blender cup.
14. 14. Blend the ingredients until smooth.
15. 15. Stir in oil gradually.
16. 16. Continue mixing until a creamy pesto sauce forms.
17. 17. Stir half of the Parmesan into the sauce.
18. 18. Season the sauce with salt to taste.
19. 19. Season the sauce with pepper to taste.
20. 20. Bring plenty of water to a boil in a pot.
21. 21. Add plenty of salt to the boiling water.
22. 22. Cook the pasta in it al dente (still firm to the bite).
23. 23. Add the snow peas for about 3 minutes.
24. 24. Remove about 4-5 tablespoons of pasta water and set it aside.
25. 25. Drain the pasta and peas.
26. 26. Place the pot back on the stove.
27. 27. Stir the pesto into the reserved pasta water.
28. 28. Gently fold in the pasta.
29. 29. Serve the pasta.
30. 30. Sprinkle the pasta with the remaining walnuts.
31. 31. Sprinkle the pasta with the rest of the Parmesan.

Nutrition per serving

• kcal: 858
• Protein: 26 g · Fett/Fat: 48 g · Carbs: 81 g