Recipe to try at home

Spicy Pesto Pasta

A quick and healthy dish for four people. Perfectly seasoned with our organic chili sauce.

Ingredients for four servings

120 g Parmesan cheese
30 g pine nuts
1 clove garlic
80 g basil leaves
100 g extra virgin olive oil
2-3 tbsp water
1/2 tsp salt
500 g pasta
2 tbsp cooking oil
2 zucchini
1 broccoli
200 g frozen peas
Salt, pepper
SOCHILI Jalapeño & Garlic

Step 1

Making pesto

Put 120g of Parmesan into a blender and finely chop it. Transfer approximately 40g of it into a small bowl. Then add the pine nuts, garlic clove, basil leaves, olive oil, 2 tablespoons of water, and salt to the remaining Parmesan and finely chop. Add more water if the desired consistency has not yet been reached.

Step 2

Sauté zucchini

Cut the zucchini into slices approximately 2 cm thick. Meanwhile, heat cooking oil in a pan. Fry the zucchini for 5-7 minutes on both sides. Season with salt and pepper.

Step 3

Broccoli, Pasta & Peas

Cut broccoli into bite-sized pieces. Then heat water in a large pot.

Once the water boils, add pasta. Add broccoli and peas to the pasta approx. 5-7 minutes before the end of the cooking time. Then drain.

Step 4

Serve with sauce

Finally, mix the pasta and vegetables with the pesto and zucchini in the large pot. Serve on plates, sprinkle with Parmesan, and season with SOCHILI sauce (2 tbsp per serving).