John Myers
Contents
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Ingredients
For the pesto
- 3 tbsp Pine nuts
- 1 shot Olive oil
- 1 branch Fresh thyme
- 1 branch Fresh basil
- 1 branch Sage fresh
- 1 branch Rosemary needles fresh
Others
- 2 Discs Zucchini fresh
- 1 handful Ruccola
- Balsamic cream
- Salt and pepper
- Parmesan cheese from the piece
Instructions
- Cook the spaghetti al dente.
- Roast the pine nuts in a pan WITHOUT fat and allow to cool.
- Sort and wash the herbs, then dry again, to mix them they must be dry. Then put the herbs in the container of the blender, add salt and freshly ground pepper and the oil, mix everything briefly. Now the pine nuts come in, mix everything and decide with the amount of oil how the consistency should be, more or less oil.
Serving
- Fill the zucchini slices with quark, season with salt and pepper, roll up and place on the plates. Arrange the spaghetti on a plate, you can shape it with a fork, just turn it up. Add the pesto on top.
- Now distribute the rocket leaves, refine with balsamic cream and rub the piece of Parmesan over it ... it was delicious.
Nutrition
Serving: 100gCalories: 88kcalFat: 10g
