"Spaghetti" with spinach and mint pesto
TM6 TM5 TM31

"Spaghetti" with spinach and mint pesto

4.0 (6 ratings)

Ingredients

Spinach and mint pesto

  • 50 g extra virgin olive oil
  • 1 ½ tbsp lime juice
  • 200 g fresh baby spinach leaves
  • 8 sprigs fresh mint, leaves only
  • 50 g shelled salted pistachio nuts
  • 1 garlic clove
  • ¼ tsp salt

Carrot and zucchini 'spaghetti'

  • 500 g water
  • 1 - 2 zucchinis (approx. 200 g), peeled into spaghetti (see Tips)
  • 1 - 2 carrots (approx. 200 g), peeled into spaghetti (see Tips)
  • 100 g sugar snap peas, cut into thin strips
  • Parmesan cheese, shaved, to serve
  • ground black pepper

Nutrition
per 1 portion
Calories
1059.3 kJ / 252.3 kcal
Protein
7 g
Carbohydrates
7.9 g
Fat
20.3 g
Saturated Fat
3.1 g
Fibre
7.7 g
Sodium
208.7 mg

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