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Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes

ingredients

servings

2

Whole wheat spaghetti

160 oz

Rapiniorbroccoli rabe

600 oz

Garlic

1 unit

Anchovies

6 fillets

Extra virgin olive oil

1 spoon

Dry tomatoes

20 oz

Spicy chillies

1 oz

Dried almonds

20 oz

Basil

5 oz

first courses from Italy - Puglia

Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes

Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes

with gluten with fish with nuts high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes

Recipe vegan, but it contains all the Apulian tradition.

Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes step 1

step 1

Proceed to clean and peel the turnips.

Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes step 2

step 2

Then proceed to the preparation of the pesto. Mix the dried tomatoes with 12 tablespoon oil, the freshly roasted almonds and dry the basil leaves.

Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes step 3

step 3

Meanwhile baking spaghetti and broccoli in salted water in a wok put the garlic in the oil and chilli and anchovies and fry a little, adding a little 'cooking water

Wholemeal spaghetti with broccoli rabe pesto and sun-dried tomatoes step 4

step 4

When the noodles are al dente, drain and set the turnips cook them in the wok for a few minutes. Remove from heat add the dried tomatoes and pesto Serve garnished with dried tomatoes to taste.

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