Spaghetti with spinach sauce
Prepare the spaghetti according to the instructions on the package. Reserve a cup of the cooking water to add to the sauce later.
- 500g Iglo Spinazie with cream
- 300 g spaghetti
- 1 courgette
- 200 g garden peas
- 1 ui
- 2 cloves of garlic
- 4 the pesto verse
- 1 citroen
- 80 g pancetta
- 70 g Parmesan cheese
- Prepare the spaghetti according to the instructions on the package. Reserve a cup of the cooking water to add to the sauce later.
- Peel and finely chop the onion and garlic. Cut the courgette into cubes.
- Heat a splash of olive oil in a sauté pan and fry the pancetta until crispy. Remove from the pan and let drain on a sheet of kitchen paper.
- Next, fry the courgette in this until cooked through, add the peas and heat for 2 minutes. Scoop out of the pan and store in a container.
- Sauté the onion and garlic in the same pan. Add the creamed spinach and heat until the spinach is thawed.
- Add the green pesto and season to taste with salt and pepper. Grate some of the lemon zest over the pan. Cut the rest of the lemon into wedges.
- Mix the spaghetti into the spinach sauce. Add a little of the cooking water if needed.
- Stir half of the zucchini and peas into the pan. Divide the spaghetti among the plates.
- Garnish with the other half of the courgette and peas, the fried pancetta, Parmesan cheese, and lemon wedges.
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Peel and finely chop the onion and garlic. Cut the courgette into cubes.
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Heat a splash of olive oil in a sauté pan and fry the pancetta until crispy. Remove from the pan and let drain on a sheet of kitchen paper.
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Next, fry the courgette in this until cooked through, add the peas, and heat for 2 minutes. Scoop out of the pan and store in a container.
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Sauté the onion and garlic in the same pan. Add the creamed spinach and heat until the spinach is thawed.
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Add the green pesto and season to taste with salt and pepper. Grate some of the lemon zest over the pan. Cut the rest of the lemon into wedges.
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Mix the spaghetti into the spinach sauce. Add a little of the cooking water if needed.
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Stir half of the zucchini and peas into the pan. Divide the spaghetti among the plates.
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Garnish with the other half of the courgette and peas, the fried pancetta, Parmesan cheese, and lemon wedges.
