Zucchini spaghetti with lima beans, nuts and parsley pesto sauce

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Ingredients for two people:

  • Zucchini: 4
  • Dried lima beans: 180g
  • Peeled almonds: 1 handful
  • Parsley: 1 twig
  • Garlic: 1 clove + a small piece
  • Parmigiano cheese: 1 tbsp
  • Slivered almonds: 1 tbsp
  • Extra virgin olive oil
  • Salt

Instructions:

1) Soak the beans the night before and boil them.
2) Warm a little oil in a pan and sauté the beans with a clove of garlic, add salt and pepper to taste. Cool it down.
3)Julienne the zucchini and put them into a salad bowl.
4) Prepare the pesto: blend the parsley with a tiny piece of garlic, the almonds, the salt, the Parmigiano, 2 tbsp of oil and little water to adjust the consistency.
5) Season the zucchini spaghetti with the pesto sauce, add the beans, the slivered almonds; mix well and serve.

Here is the result!

 

About Ambra Orazi

This is me, Ambra. I am a food-blogger, a food-lover, a food-writer, and I am a loving mum and wife. I cope with digital pr activities, I write articles for specialized magazines, I hold cooking courses and I cook at my client’s home on request. I love to cook delicious but healthy recipes. I cook plain and simple food which highlights the pure taste of each single ingredient as it is. I think that my way of dealing with the food gets really well with the mission of Lotus Flower PCOS.