/getattachment/31dd519d-32a3-478b-88d1-f69ad7a22026/Green-Spaghetti.aspx
Green Spaghetti Recipe
Celebrate the flavours of spring with this green, vegetarian pasta dish.
Recipe Ingredients
- 300g SPAR spaghetti
- ½ packet (115g) SPAR Freshline thin-stem broccoli
- ½ punnet (63g) SPAR Freshline sugar snap peas
- ½ punnet (about 5) SPAR Freshline baby marrows, shaved into ribbons with a peeler
For the pesto
- 2 cups SPAR Freshline baby spinach
- 1 clove SPAR Freshline garlic
- ¼ cup (60ml) almonds (toasted)
- 3 Tbsp (45ml) SPAR Marksbury Select Parmigiano Reggiano cheese, grated
- ½ cup (125ml) SPAR extra virgin olive oil
- Juice of ½ a SPAR Freshline lemon
- Salt and milled pepper
- Extra parmesan shavings and SPAR Freshline basil for serving
Recipe Method
- Cook the pasta according to package directions, reserve ½ cup cooking water.
- Blanch the broccoli and sugar snaps in salted boiling water for 3 minutes, or until tender but crunchy.
- For the pesto blend all the ingredients together well–add more lemon juice, salt and pepper to taste.
- To serve, toss the pasta, broccoli, sugar snaps and baby marrow ribbons along with the pesto and finish it off with parmesan cheese and fresh basil.
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