Spaghetti and vegetable stir-fry with pesto

Ingredients for 3 servings:

• 100 g baby spinach
• 100 g walnuts
• 3 garlic cloves
• 1 pak choi
• 150 ml olive oil
• ½ lime(s)
• Rapeseed oil for frying
• 1 small zucchini
• 1 bell pepper(s), red
• 200 g sheep’s cheese
• salt and pepper
• e.g. chili
• Herbs, Italian
• 250g spaghetti
• 10 small vine tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

In a blender, make a pesto from baby spinach, walnuts, finely chopped bok choy, peeled garlic, the juice of half a lime, and olive oil. Bring the spaghetti to a boil according to the instructions. Finely chop the zucchini and bell peppers and fry them in a pan with rapeseed oil. Add pepper, salt, and Italian herbs and mix well. Add the cooked spaghetti to the zucchini and bell pepper mixture and stir. Then add the spinach and bok choy pesto and mix gently. Mash the feta cheese on a plate with a fork, add it to the mixture, and mix in. Quarter the vine tomatoes and arrange them over the spaghetti and pesto mixture and serve on plates. Season with chili, if desired. Serve with baguette and a good red wine.