With fresh parsley and pistachio pesto a delight for the palate.
Do you fancy a quick, vitamin-rich and at the same time super-delicious lunch?
Then this spaghetti is just the thing. They conjure up a bit of fresh green on the table in the approaching spring, even though we still cooked with "winter vegetables" here. The pesto in particular is a wonderful nutty, citrusy vitamin C giant and of course provides the green colour in the meal.
Serve with a nice tomato salad (and if the tomatoes don't taste that good yet, a beetroot salad).
The dish is vegan.
Ingredients for 4 people:
- 400g spaghetti
- 1 small cauliflower approx. 400g
- bunch of flat-leaf parsley
- 50g pistachios, shelled and roasted (can also be salted)
- 1 tbsp fresh lemon juice
- 50 ml vegetable oil (sunflower)
- 2 tbsp frying olive oil
- 1 small onion, finely diced
- 100 ml almond cream
- 100 ml water
- Salt and pepper to season
A blender is needed!
Preparation:
First remove the outer leaves from the cauliflower and wash it. Place the whole cauliflower in a large enough pot, sprinkle with 1 tsp salt and cover with water up to halfway. Cover the pot with a lid and bring the cauliflower to the boil. With the lid on and the heat reduced, simmer the cauliflower for about 15 min.
In the meantime, prepare the pesto. Wash the parsley, shake dry and cut off the lower part of the stems. Roughly chop the rest (including plenty of the stems) and place in a blender jug. Add the lemon juice, a little salt, the pistachios, the vegetable oil and a dash of water. Blend the pesto with a hand blender until smooth, add a little more oil or water if necessary and season to taste. The pesto should taste slightly tart, tangy and nutty and have a firm rather than runny consistency.
Back to the cauliflower: remove the cabbage from the water and roughly cut it on a board; remove the stalk. Keep the cooking water in the pot and add water to cook the spaghetti.
In a large frying pan with high sides, heat the olive oil and fry the onions with the cauliflower pieces for about 3 minutes. Season with salt and pepper. Now deglaze with the water and add the almond cream. Simmer the cauliflower for another 10 min.
In the meantime, cook the spaghetti al dente.
Now puree the sauce (not too finely) and mix with the hot pasta and 3 tbsp pesto. You can vary the amount of pesto according to your taste. The pesto will keep in a screw-top jar for 3 days in the fridge and is also excellent as a spread.
Now whip up a salad and lunch is ready!
I wish you lots of fun while cooking and enjoying.
xx Dipika
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