Whole Grain Pasta with Dandelion Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g dandelions
- 80 g sunflower seeds
- 150 ml oil (sunflower oil)
- 2 cloves garlic)
- salt
- pepper
- 500 g pasta (wholemeal pasta) your choice
Print Recipe
Pin Recipe Instructions
- It is advisable to soak the dandelion in water a quarter of an hour before using it so that it loses some of its bitter substances. Then cut the dandelion leaves into strips. Peel off the garlic cloves and cut into small cubes.
- Roast the sunflower seeds in a dry pan until they are fragrant. Then finely grind the sunflower seeds in a moulinette, chopper or mixer. Add all remaining ingredients to the container and mix into a nice, bound paste. If this is too thick, add more sunflower oil. Season again vigorously.
- In the meantime, cook the wholemeal pasta al dente according to the instructions on the packet. Pour the pesto into the pasta and serve.
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