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Spaetzle with Broccoli and Bell Pepper-parsley-and-cashew Nut Pesto

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Spaetzle with Broccoli and Bell Pepper-parsley-and-cashew Nut Pesto

The perfect spaetzle with broccoli and bell pepper-parsley-and-cashew nut pesto recipe with a picture and simple step-by-step instructions.

  • 2 Servings Spaetzle from my KB
  • 2 Servings Pesto from my KB
  • 0,5 head Broccoli
  • 1 tbsp Olive oil
  • 2 small portions Mixed salad
  1. 2 Fry portions of spaetzle in a non-stick pan with a tablespoon of olive oil over medium heat until they get a light crust.
  2. At the same time, blanch the broccoli florets (they may not all be needed) in hot water for about 3 minutes.
  3. When the spaetzle has a nice crust and the broccoli florets are blanched, carefully mix both in a bowl.
  4. Pour the pesto over it and mix again briefly, then arrange on 2 plates.
  5. I served my meal on a bed of lettuce, although you can’t tell from the photo.
  6. Tip 6: Garnish with a little more parsley if necessary. Cherry tomatoes also go well with the dish.
Dinner
European
spaetzle with broccoli and bell pepper-parsley-and-cashew nut pesto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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