Contents
show
Sinadaran
- 3 tbsp kabewa tsaba
- 1 matsakaici Hokkaido kabewa
- 2 Gangar tafarnuwa
- 6 tbsp Man mai
- 150 g Freshly grated Parmesan
- 1 tsp Grated lemun tsami kwasfa
- 1 tsp Lemon ruwan 'ya'yan itace
- Salt da barkono
- 200 g Harshen Linguine
Umurnai
- Don pesto na kabewa: Gasa 'ya'yan kabewa a cikin kwanon rufi ba tare da mai ba, cire su daga cikin kwanon rufi kuma bar su suyi sanyi. Rabin kabewa, cire tsaba tare da cokali, kwata kuma a yanka a cikin manyan guda tare da fata .
- Ki kwaba kabewa da tafarnuwa a cikin cokali 2 na man rapes, sai ki zuba gishiri da barkono. Ƙara 100 ml na ruwa, rufe kuma simmer a kan zafi mai zafi na minti 10, sa'an nan kuma ba da damar yin sanyi gaba daya.
- Ki jajjaga garin Parmesan ki zuba 'ya'yan kabewa, lemon zest da ruwan 'ya'yan lemun tsami a cikin kabewa a yanka komai da blender. Dama a cikin cokali 3 na mai. Cika kabewa pesto a cikin gilashin karkatarwa (Ina da nau'i daban-daban 1 + 200 ml, 1 + 250 ml da 1 + 500 ml), rufe da ɗan ƙaramin mai kuma adana a cikin firiji don iyakar mako 1.
- Cook da taliya a cikin ruwa mai gishiri mai yawa bisa ga umarnin kan kunshin. Cire kuma tattara 200 ml na ruwan taliya. Saka 1 gilashin (200 ml) kabewa pesto, taliya da ruwan taliya a cikin kasko da kuma Mix kome da kyau. Shirya taliya tare da pesto na kabewa a kan faranti, yayyafa da barkono kuma kuyi hidima tare da Parmesan kadan.
Gina Jiki
Aiki: 100gCalories: 415kcalCarbohydrates: 20.4gProtein: 13.4gFat: 31.3g