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Ingredients
- 50 g de parmesan, coupé en morceaux
- 15 - 20 feuilles de basilic frais
- 1 gousse d'ail
- 30 g de pignons de pin
- 1 zeste de citron jaune non traité
- ½ c. à café de fleur de sel
- 30 g d'huile d'olive
- 1500 g d'eau
- 1 cube de bouillon de légumes
- 80 g d'oignon rouge, coupé en deux
- 300 g d'asperges vertes, coupées en tronçons (réserver les têtes)
- 200 g de fèves, surgelées
- 250 g de petits pois frais, ou surgelés
- 250 g de courgettes, coupées en cubes (2 cm)
- 150 g de petites pâtes sèches
- Nutrition
- per 1 portion
- Calories
- 939 kJ / 225 kcal
- Protein
- 10.7 g
- Carbohydrates
- 15 g
- Fat
- 12.2 g
- Fiber
- 6.8 g
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