Spaghetti with garlic and hemp oil

Total: 25 Min. | Active: 25 Min.
vegetarian, lactose-free
Nutritional value / people: 528 kcal
, Fat: 18 g
, Carbohydrate: 71 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roast the hemp seeds

4 tbsp Hemp seeds

Flavoured hemp oil

½ dl Hemp oil
2 garlic cloves, pressed
1 organic lemon, use grated zest
1 red chilli pepper, deseeded, cut into rings
½ tsp salt
a little pepper

Spaghetti

400 g spaghetti (e.g. original spelt)
salted water, boiling
100 g baby spinach
grated Sbrinz
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How it's done

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Roast the hemp seeds

Roast the hemp seeds in a frying pan without oil for approx. 3 mins, leave to cool.

Flavoured hemp oil

Mix the oil, garlic, lemon zest, chilli pepper and hemp seeds in a bowl, season.

Spaghetti

Cook the spaghetti in boiling salted water until al dente, add the spinach. Set aside 100 ml of the cooking water, drain the spaghetti and spinach, add to the hemp oil together with the reserved cooking water, mix and arrange on plates. Sprinkle the Sbrinz cheese on top.

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