Zucchini Spaghetti with Rucola Pesto and Celery Leaves
first courses from Italy
Linguine with celery leaves pesto, sunflowers seeds and sprouts of
Linguine with celery leaves pesto, sunflowers seeds and sprouts of
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A fast and delicious first course. Also good cold!
preparation
step 1
Some time ago I realized I proposed the pesto made with leaves of celery. I continue to reiterate that it is forbidden to waste in the kitchen as we often throw away the leaves of celery! To this simple pesto I integrated a cream of zucchini and finally bean sprouts
step 2
Wash the vegetables. Cut the zucchini into small pieces and blanch. Just cooked, blend with a little cooking water.
step 3
Put the water to boil with salt for the pasta and in the meantime wash the leaves of celery. Transfer the celery leaves into a tight, tall container and add extra virgin olive oil, some sunflower seeds and soy milk, a pinch of salt and blend.
step 4
Add the cream of zucchini that we have just blended. Whisk again. Drain the pasta and let it jump quickly with the freshly made pesto, other sunflower seeds and bean sprouts.
step 5
For the serving: at the base of each guest's dish, place rocket leaves in the center, seasoned with a little extra-virgin olive oil and salt. In the middle position the linguine just jumped. Decorate with some tomatoes.
step 6
This seasoning can also be used for a cold pasta.