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"Spaghetti" with spinach and mint pesto (Thermomix® Spiralizer, TM6)
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Ingredients
Spinach and mint pesto
- 50 g extra virgin olive oil
- 1 ½ tbsp lime juice
- 200 g fresh baby spinach leaves
- 8 sprigs fresh mint, leaves only
- 50 g shelled salted pistachio nuts
- 1 garlic clove
- ¼ tsp salt
Carrot and zucchini 'spaghetti'
- 1 - 2 zucchinis, trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
- 1 - 2 carrots, trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
- 500 g water
- 100 g sugar snap peas, cut into thin strips
- Parmesan cheese, shaved, to serve
- ground black pepper, to serve
- Nutrition
- per 1 portion
- Calories
- 989.3 kJ / 236.5 kcal
- Protein
- 6.5 g
- Carbohydrates
- 14.2 g
- Fat
- 18.5 g
- Saturated Fat
- 2.7 g
- Fibre
- 6 g
- Sodium
- 221.6 mg
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