5 GRAINS SPAGHETTI WITH PISTACHIO AND VEGETABLE PESTO

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MASTERY Level
40 min
88 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

11.5 oz of 5 Grains Spaghetti

 

FOR THE VEGETABLE SAUCE:

3.5 oz of zucchini

7 oz of Violina pumpkin

3.5 oz of fennel

7 oz of eggplant

1.8 oz of carrot

3/4 oz of Taggiasca olives

3.5 tbsp of thyme

Garlic to taste

Extra virgin olive oil to taste

 

FOR THE PISTACHIO PESTO:

1.3 oz of pistachio nuts

1.3 oz of basil

3 tbsp of extra virgin olive oil

 

FOR THE PARSLEY CHLOROPHYLL:

1/2 cup of parsley

Ice as needed

Edible flowers as needed

Salt to taste

1 lemon

Dill to taste

Black pepper to taste

Preparation

Bring the water for pasta to the boil. Add 1 tsp of salt every liter of water.

 

VEGETABLE SAUCE

Finely dice the olives and the other vegetables. Sautée each type of vegetable separately in a frying pan with olive oil, thyme and unpeeled garlic. Season with salt and pepper. When every type of vegetable is cooked, allow to rest in a bowl. In the end, marinate with a bit of grated lemon rind and the diced olives. Keep warm.

 

PISTACHIO PESTO

Blend the basil and pistachio with oil and a pinch of salt, until reaching a creamy sauce. Season with salt and put in a large bowl.

 

PARSLEY CHLOROPHYLL

Blanch the parsley leaves for a few seconds in boiling water. Remove with a skimmer and plunge in water with ice for a few minutes. Take out of water, dry well and blend with little water. Filter through a fine strainer and cover with oil.

 

Boil the 5 Grains Spaghetti for 9 minutes, drain and toss in a bowl with the pesto. Place a biscuit cutter with a high edge on a plate. Firstly, add the diced vegetables and press thoroughly with a spoon. Shape a nest of pasta using a fork and a ladle, and put it in the biscuit cutter on the vegetables.

 

Garnish with edible flowers.

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