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🍽️ Spirelli with green vegetable sauce

728 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 30 g pine nuts
• 60 g dried, marinated tomatoes (in oil)
• 1 tsp dried oregano
• 125 ml olive oil
• 30 g freshly grated Parmesan
• salt
• cayenne pepper
• 200 g waxy potatoes
• 200 g broccoli florets
• 100 g broad beans (shelled)
• 100 g green beans
• 1 zucchini
• 300 g fusilli
• 2 tbsp olive oil
• pepper (from the mill)
• 2 tbsp fresh oregano

Instructions

1. 1. Preparation of the pesto: Peel the garlic clove and chop it finely.
2. 2. Toast the pine nuts in a pan without oil until golden yellow.
3. 3. Remove the pine nuts from the pan and let them cool down.
4. 4. Let the tomatoes drain.
5. 5. Put half of the chopped garlic, the oregano, and the cooled pine nuts into a blender.
6. 6. Blend the tomatoes finely together with the spices in the blender.
7. 7. Let the olive oil flow into the mixture gradually while blending.
8. 8. Fold the grated Parmesan into the pesto mixture.
9. 9. Finally, season the pesto to taste with salt and pepper.
10. 10. Wash the potatoes thoroughly.
11. 11. Cook the potatoes in salted water for about 25 minutes until done.
12. 12. Wash and clean the vegetables.
13. 13. Cut the vegetables into bite-sized pieces.
14. 14. Blanch the vegetables (except the zucchini) in boiling salted water for approx. 5 minutes.
15. 15. Drain the vegetables and immediately shock them with cold water.
16. 16. Let the vegetables drain well.
17. 17. Cook the spirelli pasta in boiling water with a pinch of salt until al dente.
18. 18. Drain the cooked potatoes and let them steam dry.
19. 19. Cut the potatoes into quarters or eighths.
20. 20. Heat the oil in a large pan.
21. 21. Sauté the remaining chopped garlic in the oil until translucent.
22. 22. Add the broccoli, beans, zucchini, and potato pieces to the pan.
23. 23. Toss the vegetables occasionally and fry them for 2-3 minutes.

Nutrition per serving

• kcal: 728
• Protein: 20 g · Fett/Fat: 41 g · Carbs: 70 g