Spaghetti with Vegetables and Pesto

Ingredients

• 125 g flat parsley
• 1 Garlic clove
• 60 g grated Parmesan
• 125 ml cold-pressed rapeseed oil
• Salt
• Pepper (freshly ground)
• 200 g carrots
• 1 Zucchini
• 400 g spaghetti

Instructions

1. 1.

   Wash the parsley, pat dry, remove leaves and finely chop in an electric food processor. Peel and dice the garlic. Add the Parmesan, oil, and garlic to the parsley and finely chop again. Taste.

2. 2.

   Clean, wash, and julienne the carrots and zucchini into thin strips. Cook the spaghetti in plenty of salted water until al dente. Add the vegetables to the cooking water and simmer for 5 minutes. Drain and reserve about 50 ml of pasta cooking water. Mix the wet vegetable spaghetti with the pesto. If desired, stir in some of the reserved pasta water.