Wednesday, April 28, 2021


I feel green ...
This dish easily smuggles green vegetables into the diet of young and old. I am happy to prepare them for lunch or dinner. I don't use all of the pesto so I have a delicious spread for my breakfast sandwiches (homemade bread will be perfect). This practical approach saves me a lot of time and work.


  • 250 g pea pasta, gluten-free (or any other pasta)
  • 100 g of cashews
  • 50 g of spinach
  • 1 clove of garlic
  • 1/2 tsp of salt
  • a pinch of pepper
  • 6 tbsp of olive oil
  • 2 tbsp of nutritional yeast
  • 1/4 lime juice
  • 1/3 fresh chilli pepper


  1. Cook the pasta according to the packing instructions.
  2. Put cashews in a blender and blend into the paste.
  3. Add the rest of the ingredients, apart from the chilli pepper, and blend again.
  4. Cut the chilli pepper finely and add to the pesto. Mix with a spoon.
  5. Drain the pasta, add half of the pesto and stir.
  6. Put the other half in the fridge and use as a spread on the homemade bread or the courgette rolls.


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