Sphagetti with Zucchini Noodles with Spinach Pesto

Ingredients

• 100g / 3.53oz young Baby spinach
• 50g / 1.76oz Parmesan
• 50g / 1.76oz Cashews
• 1 clove small Garlic
• 100ml / 3.38fl oz Olive oil
• 200g / 7.05oz Zucchini
• 150g / 5.29oz Cherry tomatoes
• 150g / 5.29oz Spelt spaghetti
• to taste Salt
• 1 tbsp Olive oil

Preparation

1. For the pesto, wash and dry 100g / 3.53oz young Baby spinach, removing thick stems. Grate 50g / 1.76oz Parmesan. Roast 50g / 1.76oz Cashews in a pan without oil, then cool and chop. Chop 1 small Garlic clove finely.
2. Blend all pesto ingredients in a food processor, gradually adding 100ml / 3.38fl oz Olive oil until desired consistency is reached. Season with Salt, pepper, and lemon juice.
3. Clean and halve 200g / 7.05oz Zucchini. Using a spiralizer, cut into thin spaghetti, or slice thinly with a peeler.
4. Wash and quarter 150g / 5.29oz Cherry tomatoes.
5. Cook 150g / 5.29oz Spelt spaghetti in salted boiling water until al dente.
6. Heat 1 tbsp Olive oil in a pan, sauté Zucchini and Cherry tomatoes briefly.
7. Drain Spelt spaghetti, add to the pan and toss.
8. Mix the vegetable pasta with pesto and serve.