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🍝 Pasta with toasted nut pesto, pears, and broad beans

832 kcal · 30 min · 4 servings

Ingredients

• 60 g almond kernels
• 60 g pecans
• 2 garlic cloves
• 2 handfuls watercress or parsley (30 g)
• salt
• pepper
• 120 ml olive oil
• 240 g broad beans (frozen, thawed)
• 2 pears
• 300 g spelt whole grain penne
• 30 g Pecorino cheese block (30 % fat in dry matter)

Instructions

1. 1. Place the almonds and pecans in a hot pan without oil.
2. 2. Toast the nuts over medium heat for 3 minutes.
3. 3. Remove the pan from the heat.
4. 4. Let the nuts cool down completely for 5 minutes.
5. 5. Peel the garlic.
6. 6. Finely chop the garlic.
7. 7. Wash the watercress.
8. 8. Set aside half of the watercress for later.
9. 9. Place the remaining watercress into a blender.
10. 10. Add the cooled nuts and the garlic to the blender.
11. 11. Season the mixture with salt and pepper.
12. 12. Add 110 milliliters of olive oil.
13. 13. Blend everything until you have a smooth pesto.
14. 14. Transfer the pesto into a small bowl.
15. 15. Cook the broad beans in boiling salted water.
16. 16. Cook the beans for 3 to 4 minutes.
17. 17. Drain the beans.
18. 18. Rinse the beans with cold water.
19. 19. Let the beans drain well.
20. 20. Remove the skins from the beans.
21. 21. Wash the pears.
22. 22. Cut the pears into eight wedges.
23. 23. Remove the core from the pear wedges.
24. 24. Heat the remaining oil in a pan.
25. 25. Fry the pear wedges in the pan.
26. 26. Cook the pears for 4 minutes over medium heat.
27. 27. Remove the fried pears from the pan.
28. 28. Cook the pasta in plenty of boiling salted water.
29. 29. Cook the pasta until al dente, as indicated on the package.
30. 30. Drain the pasta in a sieve.
31. 31. Let the pasta drain well.
32. 32. Return the pasta to the pot.
33. 33. Mix the pasta with two-thirds of the pesto.
34. 34. Arrange the pasta on a large baking sheet or platter.
35. 35. Scatter the reserved watercress over the pasta.
36. 36. Distribute the beans among the pasta.
37. 37. Place the fried pear wedges on top.
38. 38. Shave the Pecorino cheese into thin slices.
39. 39. Sprinkle the cheese shavings over the dish.
40. 40. Season everything with a little pepper.
41. 41. Serve the dish.

Nutrition per serving

• kcal: 832
• Protein: 26 g · Fett/Fat: 53 g · Carbs: 64 g