Vegetable spaghetti with parsley fist
- 2 tablespoons of GEA rapeseed oil, cold gepresst
- 250 g spaghetti
- 1 zucchini
- ¼ kg carrots
- 10 plum tomatoes
- black pepper
- 5 spoons of GEA rapeseed oil, cold gepresst
- 120 g parsley or one bouquet
- 4 tablespoons grated emental
- 1 clove garlic
Wash parsley, wash and rub the leaves. Garlic is peeled and cut into quarters, and add parsley together with grated cheese and rapeseed oil. Mix all in a mixer in a smooth sauce.
Carrots and zucchini are cleaned, washed and cut into thin slices. Put the spaghetti in boiling salted water and cook until al dente. Five minutes before the end of cooking time, add spaghetti vegetables. Spaghetti and vegetables are then drained and left in about three tablespoons of boiling water to get a saucepan.
Clean the tomatoes and cut it to pieces. In a pan, heat 2 tablespoons of GEA rapeseed oil on which tomatoes are quickly fried. With a damp vegetable spaghetti, add the pesto and add the fried tomatoes.
Vegetable spaghetti with parsley pesto are an excellent hot appetizer or main course.