Whole Wheat Spaghetti with Genovese Pesto

To prepare excellent pasta with a flavorful sauce in the spirit of spring, you only need 20 minutes, making it a perfect choice for those days when you dont have time for lengthy meal preparation.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, whole grain

  • 200 g Pine nuts

  • 1 piece Carrot, fresh

  • 1 piece Small pumpkins

  • 80 g Beans, fresh

  • 200 g Tomato, red

Steps

  1. First, clean and wash the vegetables. Peel the carrot and cut it into sticks, about four centimeters long. Do the same with the zucchini. Cut the cherry tomatoes into quarters.

  2. Place a pot with a larger amount of lightly salted water on the stove (see advice). Add the pasta to the boiling water and cook for the time indicated on the package. Add the sliced carrot, zucchini, and peas to the pot with the spaghetti.

  3. Before draining the pasta, save a ladle of the cooking water to make it easier to mix with the other ingredients.

  4. Once the spaghetti and vegetables are cooked al dente, drain them and mix with the Genovese pesto. Add a little of the saved water if needed. Add the quartered cherry tomatoes, mix well, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 311.12 kcal
  • Fat: 13.93 g
    • Saturated Fat: 2.02 g
  • Carbohydrates: 40.22 g
    • Sugars: 0.67 g
  • Protein: 9.55 g
  • Fiber: 2.92 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking homogeneity and prevents the pasta from sticking together during boiling. Italians swear by pasta "al dente," which means it should still be firm when bitten. The easiest way to check if the pasta is cooked properly is to taste it or break it. Properly cooked pasta will have a slightly darker dot in the center. If the dot is still white, the pasta is not cooked enough.