Lentil Noodles with Pesto and Brussels Sprouts
The lentil noodles with pesto and Brussels sprouts from Spoonsparrow are perfect as a quick protein boost, as they are ready in half an hour.
Ingredients
- 500 g Brussels sprouts
- Salt
- 250 g lentil noodles
- 1 clove garlic
- 80 g dried tomatoes in oil (drained)
- 50 g Parmesan cheese (30% fat i. Tr.)
- 30 g pine nuts (2 tbsp)
- 8 tbsp olive oil
- 0.5 organic lemon (zest and juice)
- Pepper
- 5 g basil leaves (1 handful)
Instructions
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1.
Clean, wash, and halve the Brussels sprouts. Cook the florets in boiling salted water for 5 minutes. Then drain, shock in cold water, and drain well.
-
2.
Meanwhile, cook the noodles according to package instructions in boiling salted water for 8 minutes; then drain and drain well.
-
3.
In the meantime, peel the garlic, chop the dried tomatoes finely. Grate the Parmesan cheese. Toast the pine nuts in a hot pan without fat over medium heat for 3 minutes.
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4.
For the pesto, puree the garlic, tomatoes, Parmesan, pine nuts, oil and 3-4 tbsp of water with an immersion blender and season with salt, pepper, lemon zest and juice. Wash and dry the basil. Mix the noodles with Brussels sprouts and serve with pesto and basil.
