Spaghetti with Leek and Broccoli Pesto and Garden Vegetables

Name: Spaghetti with Leek and Broccoli Pesto and Garden Vegetables
Yield: Serves 4 servings
Ingredients: 10.5 oz thick spaghetti (300 g); 1 small zucchini; 3.5 oz broccoli leaves and florets (100 g); 5.3 oz leeks (150 g); 3.5 oz peas, preferably fresh (100 g); 2 medium-small potatoes; 1 handful cherry tomatoes; as needed Extra-virgin olive oil,; as needed Salt,; Parmesan cheese shavings

Pasquale Frisone @fripa

Bergamo

I'm passionate about pasta dishes—this is one of my favorites.

Pasquale Frisone @fripa

Bergamo

I'm passionate about pasta dishes—this is one of my favorites.

Saved

Ingredients

Serves 4 servings

10.5 ozthick spaghetti (300 g)
1small zucchini
3.5 ozbroccoli leaves and florets (100 g)
5.3 ozleeks (150 g)
3.5 ozpeas, preferably fresh (100 g)
2medium-small potatoes
1 handfulcherry tomatoes
as neededExtra-virgin olive oil,
as neededSalt,
Parmesan cheese shavings

Saved

Steps

1

Pour extra-virgin olive oil into a skillet and add 3/4 of the leeks, the zucchini, potatoes diced small, peas, and a few cherry tomatoes. Cook everything for 10 minutes.
2

Blanch the broccoli leaves and florets together with the remaining leeks for 5 minutes. Then transfer the broccoli and leeks to ice water.
3

Make the pesto by blending the blanched broccoli leaves and florets with extra-virgin olive oil using an immersion blender.
4

Cook the spaghetti. When the spaghetti is al dente, drain and toss with the freshly made pesto.
5

Plate the spaghetti and top with the sautéed vegetables. Add Parmesan cheese shavings and enjoy!