Spaghetti al pesto of cabbage with walnuts, almonds and pine nuts. Today a recipe from many virtues. First saves you time, because it is a raw pesto and then just Cook your pasta and away. Yet, It's good for you, because it is a concentrate of vitamins, antioxidants, mineral salts (contained in cabbage), iron, oleic acid and fatty acids, Vitamin E and K (content in dried fruit).
Plus the black cabbage pesto satisfies the taste, because it's a really rich pesto, creamy and flavorful and can be kept a long time: If the cover with a thin layer of extra virgin olive oil and then with plastic wrap you can store it in the refrigerator for a week. If you love this vegetable is so rich in vitamins, take look at other RECIPES WITH BLACK CABBAGE, including that of simple and healthy BLACK CABBAGE boiled with potatoes and rehearsed in a pan, and you can also found the VIDEO RECIPE on my YouTube channel.
If you are vegan, simply omit the grated cheese to have a raw vegan pesto, Maybe increasing a little dose of dried fruit to achieve greater creaminess. I will tell you, I chose to use the spaghetti in conjunction with kale pesto, but it is a sauce that goes just as well with a nice short pasta al dente.
Still on the theme of pesto ready in 5 minutes, try also the aromatic wild fennel pesto, What Red Sicilian ricotta and dried tomatoes. And yet pesto rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. Have a good day!
2 comments
We tried this exquisite recipe last week and tomorrow we prepare it for our guests.
It's simple and tasty.
Congratulations!
I'm so happy. Best wishes and thanks! ADA