Linguine With Three Colors Vegetables and Pesto Sauce
photo by Artandkitchen
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Linguine and vegetables
- 44.37 ml olive oil
- 453.59 g zucchini (cut in long thin slices)
- 2 garlic cloves, chopped
- 453.59 g linguine
- 226.79 g red bell pepper (cut in long thin slices)
-
Sauce and topping
- 59.16 ml pesto sauce
- 59.16 ml olives (green, chopped)
- 59.16 ml sunflower seeds, kernels (roasted, chopped)
- 14.79 ml olive (green, sliced for topping)
- 14.79 ml sunflower seeds, kernels (roasted, for topping)
directions
- Bring salted water to boil and cook your linguine as described on the product package.
- In the meanwhile fry the red bel peppers 5 minutes in oil, add garlic and fry for another 5 minutes.
- Blanch zucchini until soft.
- Mix pesto, chopped olives, and chopped sunflower kernels together.
- Arrange hot linguine in 4 single plates.
- Adjust first zucchini and then the red bell peppers on linguine.
- Spoon pesto mix on them.
- Top with sliced olives and sunflower kernels.
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RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well