Pea pesto spaghetti on carrot noodles

Name: Pea pesto spaghetti on carrot noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large carrots, peeled; 1 tablespoons olive oil; 2 cloves garlic, thinly sliced; 2 scallions finely chopped, plus extra for garnish; 1 tablespoons soy sauce; 1 teaspoons rice vinegar or white vinegar; 1/2 tablespoon honey; 1/2 teaspoon freshly grated ginger; 100 g frozen peas; ¼ of a clove of garlic; 2 sprigs of fresh basil or mint; 30 g pine nuts; 30 g Parmesan cheese , plus extra for grating; extra virgin olive oil; 200g spaghetti; Parmesan, to serve

8 steps

Prep:10minCook:15min

Updated at: Mon, 01 Apr 2024 07:36:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories735.5 kcal (37%)

Total Fat29.1 g (42%)

Carbs95.3 g (37%)

Sugars11.6 g (13%)

Protein24.8 g (50%)

Sodium717.5 mg (36%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Carrot Noodles

Step 1

With a peeler, peel down the length of the carrots to make long ribbons that resemble noodles. Tip: Rotate the carrot as you peel to get even widths. As you get to the end of the carrot when peeling you'll find that you'll be left with a little wiggly stem which you can just eat or discard.

Step 2

In a large pan, heat oil on medium heat. Add in scallions and garlic and sauté for 30 seconds until fragrant and sizzling. Add in soy sauce, rice vinegar, honey, and ginger and mix together until combined. Add carrots into the pot and continue to cook and mix until the carrots have softened, about 5 minutes.