I saw the recipe for spaghetti with carrot and walnut pesto made on TV by Roberta Capua on the show she hosts, L’ingrediente perfetto on channel La7. I found it delicious, easy, quick, and low in calories, making it perfect for recovering from holiday feasting!
The ingredients are adjusted to my liking in the sense that an extra half carrot doesn’t really affect the taste much, so feel free to make it according to your personal taste!
The carrots are a low-calorie vegetable (41 calories per 100 grams of food) and thanks to the fibers they contain, they help regulate intestinal transit.
The walnuts are very caloric but are excellent for the body (652 calories per 100 grams of food) because they have high values of vegetable fats and Omega 3; they are also rich in vegetable proteins and fibers and essential minerals such as copper, manganese, phosphorus, and magnesium.
P.S. The indicated cooking time is only for the pasta…
I suggest another light first course recommended by dietitian Lercola:
PENNE ALLA ROBIN FOOOD
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I have opened a free recipes channel on WhatsApp, open to everyone, with no notifications or sounds, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SPAGHETTI WITH CARROT AND WALNUT PESTO from the blog La cucina di ASI
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for SPAGHETTI WITH CARROT AND WALNUT PESTO
- 11 oz spaghetti
- 4 carrots (medium)
- 6 walnuts
- 6 leaves basil
- 3 tbsps grana padano (grated)
- to taste lemon zest (grated)
- to taste ginger (fresh grated)
- to taste extra virgin olive oil
- to taste salt
Tools for the Recipe of SPAGHETTI WITH CARROT AND WALNUT PESTO
- Grater
- Scale G3Ferrari G20062
- Bowl
- Strainer / Colander
- Pan
FOR THE PREPARATION OF THE SPAGHETTI WITH CARROT AND WALNUT PESTO RECIPE
Wash and peel the carrots, grate some fresh ginger, wash the basil leaves and pat them dry with a paper towel.
Grate the lemon zest, preferably organic or untreated (a little does wonders, but be careful not to overdo it…) break the walnuts to extract the kernels.
Put a pan with plenty of water on the stove and wait for it to boil.
Drop the pasta and at the same time prepare the no-cook sauce for this delicious first course.
While the pasta is cooking, put all the indicated ingredients in the blender and blend everything.
Season with salt and after draining the al dente pasta, toss it in the pan with this very tasty raw sauce!!!
Annalisa
