Enjoy our vegetarian recipe Spaghetti with Walnut Pesto by feastr. Ideal to lose weight. Balanced and very tasty.
|3567 kJ (852 kcal)
Spoon, non-stick frying pan, cup, grater, spatula, cutting board, chef's knife, cooking spoon, high-sided container, immersion blender, pasta colander, pot, bowl
Toast the walnuts on medium heat in a non-stick frying pan without oil until golden brown and add ¾ in a high-side container and set the rest aside.
Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.
Add the arugula, garlic and olive oil to the high-side container.
Blend with an immersion blender until smooth. Grate the cheese and stir it into the pesto.
Cut the chicken into bite-size pieces. Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken substitute pieces until golden brown and set aside.
Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta, mix well and top with the arugula, walnuts and chicken substitute.
Enjoy your meal!