January 27 2021

Wholegrain spaghetti with radish and rocket pesto

Spring

A fresh, waste-free pasta dish.

This dish is an excellent way to use up fresh leftover veggies, especially green leaves which are packed with vitamins and minerals.

A Chef Roberto Bassi recipe for SU-EATABLE Life.


Serves four

  • Wholegrain spaghetti – 320 g
  • Radish leaves – 60 g
  • Rocket – 60 g
  • 1 garlic clove
  • Pine nuts – 2 tbsp (20 g)
  • Parmesan – 20 g
  • Sheep’s milk cheese – 20 g
  • Extra virgin olive oil – 2 tbsp (20 g)
  • Salt to taste


Nutritional information
Per serving: 404 Kcal


Environmental Impact

Per serving: 
278 grams CO2 equivalence - carbon footprint
346 litres - water footprint

This recipe’s environmental sustainability level is: High.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.



Method

Wash the radish leaves and the rocket thoroughly.

Put all the ingredients except the spaghetti into a blender and blend into a fairly smooth mixture.

Add salt and pepper, if necessary.

Cook the pasta according to the instructions. Drain and mix it with the pesto in a pot.

Mix well, adding a little cooking water if necessary.


The Chef’s Advice

This pesto is delicious when served with polenta and is also good simply spread on toast. You can use turnip or beetroot leaves as an alternative to radish leaves.

Nutritional Advice

Green leaves are packed with vitamins and minerals and so should never be thrown away. Getting creative with your leftovers is the best way to fight food waste and stretch your food budget!

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Plant-based foods, such as grains and vegetables, have the lowest environmental impact. To eat sustainably and nutritiously, combine them with small quantities (100-120 g) of animal-based products for a full balanced meal.

Wholegrain spaghetti with radish and rocket pesto

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